- 6 cups whole milk
- 3/4 cup Arborio rice
- 3/4 cup white sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
- 2 egg yolks
- 1 cup heavy whipping cream
- Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
- Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
- Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.
07/16/2019
recipepes.com
authentic talian rice pudding, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
