Caramel Swirl Rice Pudding

• 4 cups milk
• 1 cup arborio rice
• 1 tsp vanilla extract
• 1 None cinnamon stick
• 1/2 tsp salt
• 1 cup light cream
• 1 1/4 cups sugar
• 1/4 cup unsalted pistachios, toasted and coarsely chopped

1. Place milk, rice, vanilla, cinnamon and salt in a large, heavy-bottomed saucepan on medium heat. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 15 mins, or until liquid has reduced by half.
2. Add cream and 1/2 cup of the sugar; cook, stirring occasionally, for a further 15 mins, or until rice is tender.
3. Meanwhile, place remaining 3/4 cup sugar and 1/2 cup water in a medium, heavy-bottomed saucepan on low heat. Stir for 5 mins, or until sugar dissolves. Increase heat to medium-high. Bring to a boil and cook without stirring for 5-7 mins, or until a rich brown color. Remove from heat; allow bubbles to subside.
4. Spoon rice into heatproof bowls. Drizzle with caramel and sprinkle with pistachios.

milk, arborio rice, vanilla, cinnamon stick, salt, light cream, sugar, unsalted pistachios

Taken from recipes-plus.com/api/v2.0/recipes/30523 (may not work)