RICE PUDDING

 

 

Serving 6

Preparation: 10 minutes; cooking time: 1 hour

 

4 ¾ oz of Arborio rice

1 ½ cup of heavy cream

2 ½ cup of whole milk

2 vanilla beans

3 ½ oz of sugar

 

Cut the vanilla beans in half and scrape the seeds.

In a large saucepan, on medium-high heat, pour the milk, cream, add the vanilla beans with the seeds, sugar and rice and bring to a boil.

Reduce the heat on low and cook 50 minutes or until the rice is tender.

Let cool down and refrigerate at least for 1 h 30 minutes before serving.

Serve in glasses with fresh raspberries, blackberries, mangoes or your favorite fruits!

Enjoy!