Rich Risotto Rice Pudding

Directions

1. 1
   Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine.
2. 2
   Bring mixture to a boil, stirring constantly.
3. 3
   Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
4. 4
   Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick stodgy lump without the unctuous creaminess of a great rice pudding).
5. 5
   In a bowl, whisk the egg yolks and cream together and stir into the rice pudding.
6. 6
   Continue cooking the pudding over medium-low heat for 2-3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy.
7. 7
   Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding.
8. 8
   Remove the vanilla bean.
9. 9
   Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.
10. 10
    Refrigerate until cold, at least 2-3 hours.
11. 11
    Serve Cold.
12. 12
    Note: This pudding is delicious as it is, or you can fold a dollop of whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.