In a large saucepan, combine 1 cup of Arborio rice with 4 cups of whole milk. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. This should take about 5-7 minutes.

Reduce the heat to medium-low and continue to cook the rice mixture for approximately 25-30 minutes, stirring frequently to prevent clumping.

Once the rice is tender, lower the heat and mix in ½ cup of granulated sugar, a pinch of salt, 1 tablespoon of vanilla extract, and 1 teaspoon of ground cardamom. Stir well and let it cook for about 5 minutes.

In a small bowl, whisk together one egg yolk and gradually stir it into the pudding after removing it from the heat, ensuring thorough mixing.

Remove the saucepan from the heat and allow your creamy rice pudding to cool slightly for a few minutes before serving warm or chilled.