RICE PUDDING

Sebastian made rice pudding and it is a deliciously gooey, sweet, milky dessert with a lot of texture because of the arborio rice. Sebastian started with a minimalist recipe by Mark Bittman which we needed to modify slightly because the rice took a long time to cook.

The Best Comfort Dessert

Heat the oven to 300F. In a large casserole dish mix together 3/4 cup of arborio rice, 3/4 cup of white sugar, a pinch of salt, 1 cinnamon stick, 1/2 of a vanilla bean, and 8 cups of milk.

Now put on a movie (or watch Gone With the Wind if it's on TV). Stir the rice pudding every 30 minutes three times (1 1/2 hours). Then, stir every 10 minutes until the rice is cooked and the pudding is thick enough to heavily coat a wooden spoon (another 1/2-1 hour). Eat as much as you want warm and refrigerate the rest. The pudding will get even creamier and denser as it cools.

Best eaten for breakfast and whenever you feel like something sweet and creamy.