Took this over to Gary and Michelle’s. Here’s the recipe Gary, it is easy, but takes time. I find sipping on wine while you’re stirring works!
1/2 cupRice (I just use rooster brand white rice)
8 cups whole milk
1/2 cup sugar
1 vanilla bean, split in half lengthwise
1/4 tsp ground cinnamon
1/4 tsp salt
2 large egg yolks (I have used 3 for a thicker pudding)
1/2 cup heavy cream (or more milk works)
2 teaspoons vanilla extract
freshly grated nutmeg (optional)
Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for30 minutes. the rice is tender but not too much, about 5 minutes longer. The milk will be thick and the rice tender, but mixture will still be a little soupy, which is what you want. (As the pudding cools, it , and it it too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding): Note by Karen, I actually like using 3 egg yolks which makes it stodgy.
In a bowl, whisk the egg yolks and cream together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for 2 or 3 minutes,the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Grate a little (if using) into the pudding. Remove the vanilla bean. Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, at least 2 or 3 hours. Serve Cold.
Note: This pudding is delicious as it is, or you can fold a dollop of a whipped cream into each serving, or layer the pudding in a parfaitwith or caramel sauce, or just drizzle some sauce on top before serving.
Source: Sticky Chewy, Messy, Gooey