Ingredients

• 6 cups whole milk

• ¾ cup Arborio rice

• ¾ cup sugar

• 1 tsp. vanilla bean syrup (or vanilla extract)

• ¼ tsp. salt

• 2 eggs

• 2 egg yolks

• 1 cup heavy cream

• Walnuts and almonds, chopped for garnish

• Cinnamon for garnish

How to Prepare

1. In a medium pot, add milk, rice, ½ cup of sugar, vanilla, and salt and whisk lightly to combine.

2. Heat the mixture on medium heat and bring to a boil. Once boiling, lower heat to bring to a light simmer and cover, leaving a small crack for steam. Let simmer for 30 to 40 minutes, stirring occasionally.

3. When the rice mixture is almost done cooking, whisk together 2 whole eggs and 2 egg yolks and ¼ cup sugar until a creamy custard is formed.

4. Once the rice mixture has finished simmering and thickened, add egg mixture while stirring. Fully combine, return to medium heat, and cook down mixture until thick, about 5 minutes.

5. While rice mixture is cooking, whip heavy cream in a cold mixing bowl until stiff peaks form.

6. Once rice is thickened, remove from heat and let cool 5 to 10 minutes. Gently fold in whipped cream. Refrigerate until cool, at least 2 hours.

7. Transfer to a serving dish and garnish with chopped nuts and cinnamon. Enjoy!