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.
Curt's Delectables