1 cup of Arborio rice
4 cups of whole milk
1/2 cup of heavy cream
1/2 cup of sugar
1/2 tsp of salt
1 cinnamon stick
1 vanilla bean, split lengthwise
2 tbsp of unsalted butter
1/4 tsp of ground cinnamon
Whipped cream, for serving (optional)


In a large saucepan, combine the rice, milk, cream, sugar, and salt. Add the cinnamon stick and the vanilla bean.

Heat the mixture over medium heat, stirring occasionally, until it comes to a boil.

Reduce the heat to low, cover the saucepan, and simmer the rice pudding for about 20-25 minutes or until the rice is tender and the mixture is thick and creamy. Stir the pudding occasionally to prevent it from sticking to the bottom of the pan.

Remove the saucepan from the heat and discard the cinnamon stick and vanilla bean. Stir in the butter and the ground cinnamon.

Let the pudding cool for a few minutes before transferring it to individual serving bowls. Cover the bowls with plastic wrap and chill in the refrigerator for at least 2 hours or until ready to serve.

To serve, top the pudding with whipped cream, if desired, and sprinkle with a little extra ground cinnamon.