waterRecipe originally calls for 2 cups, but the creator suggests starting with 4 cups and adding more as needed4 cups
heavy whipping cream1 cup
whole milk4 cups
granulated sugar¾ cups
cornstarch2 tbsp
cold water (for cornstarch slurry)3-4 tbsp
pure vanilla extract2 tsp
rosewater (optional)Optional, for a more floral flavor1-2 tbsp
ground cinnamon (for garnish)~1 tspest.
Steps
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1
Place the Arborio rice and a pinch of salt in a saucepan, then add 4 cups of water (the written recipe says 2 cups, but the creator recommends starting with more to help the rice cook soft).
2
Bring the pot to a boil on the stovetop, then reduce heat to medium-low and simmer for about 20-25 minutes until the water is fully absorbed and the rice is soft. Add more water if it evaporates too quickly to prevent burning.
3
Add the heavy cream, whole milk, and sugar, mix well, then bring back to a boil on the stovetop. Reduce heat to medium-low and cook for another 20-25 minutes, stirring frequently to prevent the rice from sinking and sticking to the bottom. The rice will soften further and the mixture will thicken into a custard-like texture.
4
Whisk the cornstarch with cold water to make a slurry, then stir it into the pot after the milk mixture has cooked for 25 minutes. Continue stirring and cook for another 3-4 minutes until the texture becomes silkier and thicker.
5
Turn off the heat and stir in the vanilla extract. For a more floral touch, you can also add rosewater or orange blossom water, according to personal preference.
6
Mix everything together; the pudding will thicken more as it cools. Pour it into a large bowl or individual cups—teacups make for an elegant presentation.
7
Finish with a sprinkle of ground cinnamon on top. Let the pudding cool completely and chill in the fridge, or enjoy it warm or at room temperature, as you prefer.
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