This recipe couldn’t be easier, or more satisfying when finished. Set it up in the mid-afternoon and it will be ready for dessert after dinner with no additional effort.
2 cups whole milk
10oz heavy cream
½ cup arborio rice
½ cup white sugar
1tsp pumpkin spice
1.5tsp vanilla extract or vanilla bean paste
1/2tsp kosher salt
Set sous vide machine to 180F (82C).
Combine all ingredients in a large bowl and whisk for 2mins nonstop.
Transfer mixture from bowl to Ziploc freezer bag or vacuum-sealed bag. Lower into water once the water reaches the correct temperature. Cook in sous vide bath for 4hrs, removing about once an hour to move contents of bag around with your hands.
Remove from bath and serve immediately, or keep in an airtight container in the fridge for up to a week.