Place the rice, 3/4 cup of the cream, the sugar, milk, and salt in a heavy 2-quart saucepan. Bring to a simmer and cook uncovered, stirring frequently, until the rice is cooked and the milk is almost entirely absorbed, 30 to 35 minutes.
Remove from the heat and stir in the remaining 1/4 cup heavy cream, vanilla, and vanilla bean paste. Let the pudding sit for 10 minutes (it will thicken slightly as it sits) before serving warm; or chill to serve later.
Store covered and refrigerated for up to five days.
Tips from our Bakers
- Sushi and/or Arborio rice have small grains and give off plenty of starch that makes for a creamier pudding. You can use regular long grain rice instead, just expect a less creamy final result.
Why add more cream and vanilla at the end of cooking? Adding extra cream that doesn't get cooked helps keep the pudding smooth and creamy, not clumpy. Adding the extra vanilla gives you an extra layer of pure vanilla flavor.