Cinnamon-Scented Arborio Rice Pudding (Arroz Con Leche)

In a sauce pot on medium heat, heat the milk, salt, sugar, vanilla seeds, vanilla pod and cinnamon sticks until it’s just starting to bubble around the edges, but is not boiling.

Meanwhile, in a large pot, melt the butter on medium heat, then add in the arborio rice. Toast the rice in the butter for 1 minute, to open up the kernels. Pour the hot milk mixture into the pot and stir to combine.

Lower the heat to medium-low, then cook for 35-40 minutes, until the rice is tender and the texture of the mixture has become rich and creamy. A good way to tell that the rice pudding is done is to dip the back of a wooden spoon into the mixture, and use your finger to draw a line down the length of the spoon. If it’s thick and the line stays separated, that means there’s a ton of starch in the mixture, and it should be super creamy.

When the rice pudding is done, remove the vanilla pod and cinnamon sticks, then pour it into a glass bowl and cover with plastic wrap. Make sure to press the plastic wrap onto the surface of the rice pudding, to keep it from forming a skin.

Refrigerate the rice pudding for at least 4 hours. Once the pudding is cooled, stir in the heavy cream, and serve.