Ingredients
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6 cups whole milk
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¾ cup Arborio rice
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¾ cup white sugar, divided
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1 teaspoon vanilla extract
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¼ teaspoon salt
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2 eggs
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2 egg yolks
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1 cup heavy whipping cream
Directions
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Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
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Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
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Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
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Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
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Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.
