Ingredients
| 2 ½ cups | (625 ml) | Homogenized milk (whole milk) |
| ½ cup | (325 ml) | Short grain rice (e.g. Arborio) |
| 1/2 tsp | (2 ml) | Salt |
| 1 tsp | (5 ml) | Vanilla |
| ¼ cup | (60 ml) | White sugar |
| 2 | (large) | Egg yolks |
| ¾ cup | (175 ml) | Walnuts, coarsely chopped |
| ¼ cup | (60 ml) | Maple syrup or brown sugar, for garnish |
Directions
- In a heavy saucepan, bring milk, rice and salt to a boil. Stir frequently to prevent scorching.
- Turn down heat and gently simmer over low heat for about 15 minutes until thick and creamy. Stir often.
- In a small bowl, whisk together the egg yolks and sugar. Whisk into the rice mixture until well combined.
- Cook over low heat until the mixture coats the back of a spoon.
- Add ½ cup of the chopped walnuts and reserve the rest for garnish.
- Serve warm or cold with a garnish of chopped walnuts and a drizzle of maple syrup.