Ingredients
1 cup arborio rice (or other short grain rice)
3 cups whole milk
1 cup heavy cream
1 vanilla bean, split open and seeded
1/2 cup sugar
Place rice in a medium-sized saucepan,
cover with cold water. Bring just to a boil then strain in a fine mesh
sieve, rinsing with cold water (this is to remove some of the starch).
Place drained rice back in the saucepan along with milk, cream, vanilla
bean and seeds. Bring to a simmer over medium heat. Lower heat and
simmer for 20 minutes, stirring occasionally. Stir in sugar and simmer
an additional 5 minutes or until rice is cooked and mixture is thick and
creamy (it will thicken more as it cools). Let cool slightly and serve
warm or refrigerate and serve cold with a bit of milk stirred in to
loosen the consistency.
