Caramel Swirl Rice Pudding - cooking recipe

Ingredients

4 cups milk
1 cup arborio rice
1 tsp vanilla extract
1 None cinnamon stick
1/2 tsp salt
1 cup light cream
1 1/4 cups sugar
1/4 cup unsalted pistachios, toasted and coarsely chopped

Preparation

Place milk, rice, vanilla, cinnamon and salt in a large, heavy-bottomed saucepan on medium heat. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 15 mins, or until liquid has reduced by half.
Add cream and 1/2 cup of the sugar; cook, stirring occasionally, for a further 15 mins, or until rice is tender.
Meanwhile, place remaining 3/4 cup sugar and 1/2 cup water in a medium, heavy-bottomed saucepan on low heat. Stir for 5 mins, or until sugar dissolves. Increase heat to medium-high. Bring to a boil and cook without stirring for 5-7 mins, or until a rich brown color. Remove from heat; allow bubbles to subside.
Spoon rice into heatproof bowls. Drizzle with caramel and sprinkle with pistachios.