Authentic Italian Rice Pudding

Recipe View In a medium saucepan, combine the whole milk, Arborio rice, half of the sugar (6 tablespoons), vanilla extract, and salt. Place over medium-high heat and bring to a gentle boil. (Approximately 5-7 minutes)

Recipe View While the milk mixture is heating, whisk together the remaining sugar (6 tablespoons) with the whole eggs and egg yolks in a separate bowl until pale and creamy. This creates a luscious custard base. (Approximately 2-3 minutes)

Recipe View Once the milk mixture has reached a boil, reduce the heat to low and gently simmer, uncovered, stirring occasionally to prevent sticking, until the rice is tender and the mixture has thickened. This should take about 30 to 40 minutes.

Recipe View Gently fold the prepared custard into the simmering rice mixture. Continue to cook over low heat, stirring constantly, until the pudding has thickened further and coats the back of a spoon. This will take an additional 5 minutes.

Recipe View In a chilled glass or metal bowl, whip the heavy cream using an electric mixer until soft peaks form. Be careful not to overwhip. (Approximately 3-5 minutes)

Recipe View Remove the rice pudding from the heat and allow it to cool slightly for about 10 minutes.

Recipe View Gently fold the whipped cream into the cooled rice pudding until just combined. Be careful not to deflate the whipped cream.

Recipe View Pour the rice pudding into a serving dish or individual ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pudding to chill completely.