Rice Pudding

Well, last night, after the mushroom sandwich I promised myself, and the fresh cherries, I still craved something as a comfort food ending for the day, and since I was trolling Nigella's How To Eat? for recipes anyway, I decided to give a try to her Risotto Style Rice Pudding, which was very similar to how I make rice pudding anyway.

It turned out really, really good, so here is how I made it for those who also need some comfort these days:

3 cups of full organic milk
1 teaspoon of vanilla extract
1 large tablespoon of real butter
2 tablespoons of Demerara sugar
1/4 cup of Italian Arborio rice (this is important)
2-3 tablespoons of real cream (or more, to taste)

Heat milk on stovetop or microwave until almost boiling; add vanilla extract and set aside on stove. In heavy saucepan, melt butter and add 1 tbsp. of sugar. Stir and wait until it smells caramelly. Add rice, stir quickly to coat.
Add hot milk, about 1/2 cup at a time, stirring as it bubbles. As the milk gets absorbed in the rice and gets thicker, keep adding more milk. It will take about 30 minutes for the rice to absorb the milk and get cooked in the process--so keep stirring and watching. Depending on your stove and the rice, you might or might not need all 3 cups of milk, or you might need additional milk. I used the full amount.
When the milk is used up and the rice is soft and is covered in thick, creamy sauce, take it off the heat, add the other tablespoon of sugar (or more, according to your taste), and mix in the tablespoons of cream, as much as you would like.
If you want, sprinkle some cinnamon on top.
This makes two after dinner servings, or one huge guilt trip, well worth it.