Creamy Rice Pudding

[mific]

This is the traditional made-in-saucepan type, not a baked pudding. A nostalgic comfort-food blast from the past, for me. :). Prep Time: 5 min | Cook Time: 50 min

Ingredients:
5 cups whole milk
1 cup cream
1/2 cup sugar or 3/4 cup allulose or erythritol
1/2 teaspoon salt
1/2 cup (heaped) of arborio or short grain rice
2 teaspoons vanilla extract
ground cinnamon and nutmeg

Directions: In a large saucepan, combine milk, cream, sugar, and salt. Bring to a boil over medium-high heat. Stir in rice and reduce heat to low so that it's at a gentle simmer. Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to the consistency of yogurt. Once thickened, remove from heat and stir in the vanilla. It's best cool or chilled in fridge, if you can wait that long!

Sprinkle with cinnamon or grate on some nutmeg before serving. Also good served with a tsp of raspberry jam. 

A more Indian flavoured variant is to omit the vanilla and add 1 tsp ground cardamom (fresh enough that it's still fragrant, or substitute with several crushed cardamom pods). 

If you don't have cream, use 6 cups milk and a good-sized knob of butter. Also works well when made with powdered milk.