4 cups (1 litre) milk

1/2 cup (125 ml) Arborio rice or other short-grain rice

1/3 cup (75 ml) sugar

2 teaspoons (10 ml) cornstarch

3/4 cup (180 ml) 35% cream

1 teaspoon (5 ml) vanilla extract

In a large saucepan, gently bring the milk and rice to a boil. Cover and simmer over low heat for about 30 minutes or until the rice is tender.

Meanwhile, in a bowl, combine the sugar and cornstarch. Add the cream and combine with a whisk. Pour in the mixture of cooked rice and bring to a boil, stirring constantly. Simmer for 1 minute. Add the vanilla.

Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled. Stir before serving.

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