Mom-Mom’s Rice Pudding
- Milk - 8 cups
- Sweetened Condensed Milk - 1 6-ounce can
- Arborio Rice - 1 cup
- Unsalted Butter - 4 tablespoons
- Sugar - ½ cup
- Fine Sea Salt - ¼ teaspoon
- Vanilla Bean - 1 (alt. 1 ¼ teaspoons vanilla extract)
- Eggs - 4, beaten
Combine milk, sweetened condensed milk, rice, butter, sugar, and salt in a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan, stirring until evenly dispersed.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the rice is just tender, about 25 minutes, stirring now and then. Remove the pan from the heat and let cool slightly. Whisk in the beaten eggs. Let cool in the pan and serve.
The pudding can be made up to 4 days ahead and kept in the refrigerator with the lid on. For a lighter texture, fold in about 2 cups whipped cream before serving.