1 cup short grain rice (i used sushi rice; risotto traditionally is made form arborio)
2 cups half & half
2 cups milk
1/2 cup honey
1 vanilla pod
2 fresh eggs, beaten (optional)
Cut the vanilla pod into several sections and add to the rest of the ingredients (except eggs) in a saute pan. Heat over low-to-medium heat (it shouldn't boil) and stir every couple of minutes til the liquids are absorbed and the rice is soft. It may have a bit of "tooth" or chewiness in the center, but not be hard any longer. Add more milk if necessary. When it's the consistency of thick cream, you can add a couple of beaten eggs for extra yumminess. Stir in well and keep stirring for a couple of minutes to thoroughly cook the eggs. Retrieve the vanilla pod (you can wash and dry it, and add it to sugar for a lovely scent) and serve warm or cold. Makes enough for four.