Super creamy with a nuanced sweetness highlighted by jasmine rice, real vanilla, and cinnamon sticks, this simple yet decadent dessert is sure to impress. 

Preparation

In a heavy-bottomed sauce pot, combine rice, milk, sugar, vanilla bean, and cinnamon sticks. Cook on medium heat, stirring regularly, for 25–30 minutes, until thickened and rice is just tender but still holding its shape.

Whisk together egg yolks and heavy cream. Temper the egg mixture with 1 cup of the hot rice, then add back to the pot with the rest of the rice pudding. Bring to a simmer and cook for 2 minutes, then fold in butter. 

Remove cinnamon sticks and vanilla bean before serving or chilling. Serve warm or cold topped with Luxardo cherries or a garnish of your choice.