Creamy Cinnamon Rice Pudding

By: Sheila Reynolds

This Creamy Cinnamon Rice Pudding garnished with cinnamon sticks is a dessert classic that goes just as well after lunch as it does after dinner. The cinnamon adds a depth to the recipe and for those health conscious among you, the cinnamon can help offset some of the blood sugar spikes you might get from this dessert.

Ingredients

1 cup long grain white rice
2 cups water
2 ½ cups whole milk
¾ cup sugar
1 egg
1 tsp. vanilla
3/4 tsp. cinnamon
1 tbs. butter
Cinnamon sticks, for garnish

Directions

1. Combine rice, water and a pinch of salt. Bring to a boil, reduce heat to low, and cook for 20 minutes covered. Let sit for 5 minutes, and then fluff with a fork.
2. Heat the milk in a separate pot and slowly dissolve the sugar in it over low heat. Add the rice and cook, stirring often, for 20 to 30 minutes or until thick.
3. Remove the pot from the heat, temper the egg and whisk in the tempered egg, cinnamon, vanilla and butter. Serve warm, garnished with cinnamon sticks.

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