Risottoed Rice Pudding

1.5 cup 375 ml   Carneroli or Arborio Rice
1.5 cups 375 ml   Milk
1.5 cups 375 ml   Cream
0.5 cup 125 ml   Brown Sugar
1 tsp 5 ml   Vanilla
1 tbsp 15 ml   Butter

1. Heat a large saucepan over medium heat. Melt butter, and add the rice. Stir the rice around so it's all covered in melted butter.

2. Pour half of the milk and half of the cream into the pot, and stir occasionally as it comes to a boil. Once the rice is thickening, stir in the sugar, vanilla and the cream.

3. Turn down the heat, cover the pot with a lid and allow the rice to simmer for about 15-20 minutes. Lift the lid and stir once or twice until all the milk and cream is absorbed, and the rice is thickened.