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1
Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine.
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2
Bring mixture to a boil, stirring constantly.
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3
Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
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4
Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick stodgy lump without the unctuous creaminess of a great rice pudding).
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5
In a bowl, whisk the egg yolks and cream together and stir into the rice pudding.
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6
Continue cooking the pudding over medium-low heat for 2-3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy.
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7
Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding.
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8
Remove the vanilla bean.
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9
Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.
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10
Refrigerate until cold, at least 2-3 hours.
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11
Serve Cold.
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12
Note: This pudding is delicious as it is, or you can fold a dollop of whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.
