Ingredients:

  • 4 cups whole milk
  • 0.5 cup heavy cream
  • 0.75 cup (150g) medium-grain white rice
  • 0.5 cup (100g) granulated sugar
  • 1 tbsp unsalted butter
  • 0.5 tsp salt
  • 1 whole vanilla bean, split (or 2 tsp pure vanilla extract)
  • 1 cinnamon stick
  • 1 pinch freshly grated nutmeg

Instructions:

  1. Rinse the rice under cold water for 30 seconds to remove excess surface dust.
  2. In a heavy-bottomed saucepan, combine the rinsed rice, whole milk, heavy cream, salt, and the cinnamon stick.
  3. Place the pot over medium heat. Bring to a very gentle simmer—look for small, lazy bubbles rather than a rolling boil.
  4. Reduce heat to low. Stir every 5 minutes with a silicone spatula, ensuring the rice does not stick to the bottom corners of the pot.
  5. After 25 minutes of simmering, once the rice has softened significantly, stir in the granulated sugar.
  6. Continue to simmer for approximately 20 more minutes until the liquid has thickened into a creamy custard and the rice is tender.
  7. Remove from heat. Remove the cinnamon stick and vanilla bean pod. Stir in the unsalted butter, vanilla (if using extract), and a pinch of nutmeg until glossy.