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Easiest Rice Pudding

1 cup arborio rice

1/2 cup sugar

1/4 teaspoon coarse salt

4-3/4 cups whole milk, divided

1-1/2 teaspoons pur vanilla extract

1/4 cup heavy cream

ground cinnamon, for serving

 

In a large saucepan, bring rice, sugar, salt, and 4-1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk. Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

 

Serves 8

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