Sous Vide Vanilla Rice Pudding

• 2 cups whole milk
• 10oz heavy cream
• ½ cup arborio rice
• ½ cup white sugar
• 1tsp cinnamon
• 1tsp pumpkin spice
• 1.5tsp vanilla extract or vanilla bean paste
• 1/2tsp kosher salt

INSTRUCTIONS

1. Set sous vide machine to 180F.
2. Combine all ingredients in a large bowl and whisk for 2mins nonstop.
3. Transfer mixture from the bowl to a Ziploc freezer bag or vacuum-sealed bag. Lower into the water once the water reaches the correct temperature.
4. Cook in sous vide bath for 4hrs, removing about once an hour to move contents of the bag around with your hands.
5. Remove from bath and serve immediately, or keep in an airtight container in the fridge for up to a week.

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