Arborio Rice Pudding

• 1/2 cups Arborio Rice
• 4 cups Milk
• 1/4 cups Sugar
• 1 Tablespoon Butter
• 1/4 cups Raisins (optional)
• 1/2 teaspoons Vanilla Bean Paste Or Extract (or More To Taste)
• 1 whole Egg Yolk (optional)

1. In a large heavy-bottomed sauce pan, place rice, milk, sugar, and butter; stir. Bring to a boil, stirring frequently.
2. Add raisins if using. Reduce heat to a gentle bubble and stir frequently for 20-30 minutes until the rice is plump and creamy (see note below). Don't walk away during this step.
3. Remove from heat and stir in vanilla and optional egg yolk if using. Serve immediately or transfer to a storage container and cover the surface with plastic wrap to prevent a skin from forming; chill completely. To speed the chilling process along, pour onto a large rimmed cookie sheet before covering with plastic and placing it in the fridge. Sprinkle with a little cinnamon before serving.
4. Note: If you plan to serve the rice pudding hot, cook to desired serving consistency. If you plan to serve it cold, it will firm up when chilled so stop cooking when the consistency is a bit looser than you want. If you find your chilled rice pudding is too firm, stir in a little cream or half-and-half.

arborio rice, milk, sugar, butter, raisins, vanilla bean paste, egg

Taken from tastykitchen.com/recipes/desserts/arborio-rice-pudding/ (may not work)