Easy Cinnamon Rice Pudding

Rich and creamy, this old fashioned dessert is always delicious but so simple to make.


1/2 cup Arborio rice
3 cups milk
1 cup 35% cream
1/4 cup sugar
1 small cinnamon stick
1 vanilla bean, cut in half
Handful pistachios, chopped for garnish
Mandarin slices, fresh or canned, for garnish
Handful dried cranberries, for garnish


Add the rice, milk, cream, sugar, cinnamon stick and vanilla bean in small heavy-bottomed saucepan. Bring to a gentle boil over medium high heat. Reduce heat and simmer, uncovered, stirring occasionally to prevent rice from sticking to the bottom of the saucepan. Cook until rice is soft and tender, about 30 to 35 minutes. Let stand 10 minutes.

Serve warm or cold. Garnish with pistachios, mandarin and dried cranberries.

Yield: 4 servings.