- 4 ½ cups whole milk
- 3/4 cups arborio rice, washed
- 1 cinnamon stick
- 2 egg yolks, lightly beaten
- 1 teaspoon of vanilla extract (or more to taste)
- 1/2- 3/4 cups of granulated sugar, depending upon your love of sweetness
- Powdered cinnamon for garnish.
1. In a medium saucepan (why is it that I feel as though I begin everything with “In a medium saucepan”?), pour the milk and add the cinnamon stick. Bring to a boil, then let simmer over low heat for about 5 minutes. Add rice and simmer for about 15 minutes, stirring frequently (think of it as a very loose risotto– you want to release the rice starch).
2. Temper your awaiting, lightly beaten egg yolks with some of the hot milk, then add the yolk/milk mixture to the simmering rice. Stir in sugar. Stir everything. Stir Crazy, for all I care. Continue to cook until the you can draw a line in the custardy sauce on the back of a wooden spoon (see: above photo). Add Vanilla extract. If you like your rice pudding loose and very creamy, stop cooking now. If you like it firmer and drier, continue to cook until most of the liquid has been absorbed.
3. Pour out into a large bowl to cool. Cover and refrigerate overnight.
4. To serve, spoon the pudding into little yogurt glasses you bought for breakfast ’round the corner at that little grocery store in the Marais and then took home with you because they remind you of someone from a Greek family who makes you very, very happy whenever you think about him. Garnish with cinnamon.
6. Repeat until everyone you have ever come in contact with has been fed.