1 cup Arborio rice ( Risotto Rice)
1/2 cup sugar
salt
4 3/4 cups half and half or whole milk divided
2 teaspoon vanilla
1/4 cup heavy cream
cinnamon
halved pecans
Sugar cookies for garnish
In a saucepan add 4 1/2 cups half and half, salt, sugar and rice. Bring to a boil. Cover and simmer for 25 minutes. Uncover and boil until creamy around 5 more minutes. Stir in vanilla and the remaining half and half or milk (1/4 cup).
Refrigerate covered for 1 hour or more. Before serving stir in the heavy cream and sprinkle top with around 1/2 teaspoon cinnamon. Garnish with pecan halves and a sugar cookie.
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