- 1/2 cup arborio rice
- 3 cups milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1/2 vanilla bean, split*
- 3/4 teaspoon almond extract
- 1 cinnamon stick (optional)
- 1/2 pint raspberries (optional)
In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for oneness. The rice should be very soft and plump.
Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries. Serve hot, warm, room temp or cold.
NOTE: *I don't have a vanilla bean on hand, so I added a teaspoon full of vanilla extract at the end when the pudding was done cooking. If you add the extract to the milk before it's cooked, the extract will cook away and won't be as flavorful- resulting in a waste of extracts.
If I am missing my grandmother, I'll add a cinnamon stick to the simmering milk. That's the way she used to make it and the cinnamon vanilla milk smell always reminds me of her.