Ingredients

1/2 cup (4oz/115g) starchy rice (Aborio, Calrose, Sushi rice)
3 cups (24floz/675ml) whole milk
1/2 cup (4floz/115ml) cream*
1/4 cup (2oz/57g) sugar
2 tablespoons (1oz/28g) butter
1/8 teaspoon cinnamon
1 teaspoon vanilla extract

Instructions

Into a medium saucepan over low heat add in all of the above ingredients and allow to come to a gentle simmer.
Cook on low for roughly 35-40 minutes or until the rice is tender and the liquid has thickened but not absorbed fully. Stir occasionally.
Remove from the heat while the rice pudding is still quite 'saucy' and allow to sit for 20 minutes. During this time the rice will continue to absorb the liquid leaving you with a rich and creamy rice pudding.
Serve warm or cold with a dollop of raspberry jam on top.
Once cold, store in the fridge for up to 4 days.

Recipe Notes
*If you don't have cream feel free to use all milk. But I would use a higher fat milk because that will have more flavor and make creamier rice pudding.

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