Rice Pudding

Rice Pudding


How to Prepare

   Whole milk (6 cups)

   Arborio rice (¾ cup)

   Sugar (¾ cup)

   Salt (¼ tsp.)

   Vanilla (1 tsp.)

   Eggs (2)

   Egg yolks (2)


   Heavy whipping cream (1 cup)

   Walnuts and almonds (chopped)





  1. Mix the milk, rice, half of the sugar, salt, and vanilla in a pan.
  2. Bring to a boil. 
  3. While the milk is heating up, blend the rest of the sugar into a creamy custard.
  4. Once the milk mixture has reached a boil reduce the heat and let it simmer with the cover off for 30 – 40 minutes. 
  5. After the milk mixture has thickened, fold in the custard and return to the heat for 5 minutes or until thick again.
  6. In a cold mixing bowl, whip the heavy cream until it makes a whipped cream.
  7. Remove the milk and custard mixture from the heat and let it cool for 10 minutes. 
  8. Fold in the whipped cream. 
  9. Put the whole mixture in a serving dish and refrigerate for at least 2 hours.
  10. Garnish with chopped nuts, cinnamon, and whipped cream. Enjoy!