Description
Extra extra creamy Italian-style rice pudding made with Mascarpone and risotto-style rice!
Ingredients
Scale
For the rice:
- 1 cup Arborio rice (uncooked and rinsed in a fine mesh strainer)
- 5 cups whole milk, plus more as needed
- 2 tsp vanilla bean paste (this is essential for the flavor!! I used this one)
- 1/4 tsp sea salt
For the custard mixture:
- 2 whole eggs
- 2 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup mascarpone (room temp)
For serving:
- Splash of heavy cream
- Cinnamon sugar mix (store bought or homemade)
Instructions
- In a large pot mix the rice, 5 cups of milk, vanilla bean paste, and salt. Bring mix to a boil on the stove, then lower to a simmer for 20-25 minutes. Stir every 5-10 minutes to prevent the rice from sticking, and cook until rice is tender.
- While rice is cooking, whisk the custard ingredients together until super smooth.
- Reduce heat further and stir in the custard mixture. Allow to cook for 5 minutes. Turn off heat then add more milk as needed to reach desired consistency (I added an extra 1/2 cup of milk).
- Add to your serving dish with a splash of heavy cream and a generous sprinkle of cinnamon sugar on top. Serve warm and enjoy!
Notes
*Note: keep extra milk on hand for reheating and add more sugar if needed.
Such a phenomenal recipie. Thanks for sharing. Really loved it.
★★★★★