Ingredients:

  • 1 cup (200g) Arborio rice
  • 4 cups (960ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Ground cinnamon (for garnish, optional)
  • Fresh berries (for garnish, optional)
  • Whipped cream (for garnish, optional)

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Rinse Arborio rice under cold water until the water runs clear. Drain well. In a medium saucepan, combine the rice with 1 cup of milk. Cook over medium heat until the milk is absorbed, about 10 minutes.
  3. In a mixing bowl, whisk together the eggs, remaining milk, cream, sugar, vanilla extract, nutmeg, and salt until well combined.
  4. Stir the cooked rice into the egg and milk mixture until fully incorporated.
  5. Pour the rice mixture into the greased baking dish. Bake in the preheated oven for 45 minutes, or until the top is golden and a knife inserted comes out clean.
  6. Allow the pudding to cool for at least 15 minutes before serving. Garnish with cinnamon, fresh berries, or whipped cream, if desired.