Preparation Steps

• Rinse the rice under cold water until the water runs clear. Drain and set aside.
• In a medium saucepan, combine the rinsed rice, milk, heavy cream, sugar, salt, and cinnamon stick. Stir to dissolve the sugar.
• Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
• Reduce the heat to low and simmer uncovered, stirring occasionally, for about 50–60 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.
• Remove the saucepan from the heat. Discard the cinnamon stick and stir in the vanilla extract and butter until fully incorporated.
• Let the pudding cool slightly, then serve warm or chilled, garnished with raisins or slivered almonds if desired.