Rice Pudding

1 Egg
1/4 cup Sugar
1 teaspoon Vanilla extract
1/8 teaspoon ground Cinnamon
2 cups Whole Milk
1/2 cup Heavy Whipping Cream
1/3 cup Arborio Rice
Pinch of salt

Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.

Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.

Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.

Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.

Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.

Remove from heat and serve warm.

Variation:

1 1/2 cups cooked Rice

2 cups Milk

1/3 cup Sugar

1/4 teaspoon Salt

1 Egg

1 Tablespoon Butter, melted

1/2 teaspoon Vanilla

Cherry Pie Filling (optional)

Combine rice, 1 1/2 cups milk, sugar, and salt in a saucepan.  Cook over medium heat for 15-20 minutes. 

In a small bowl beat egg with 1/2 cup milk.  

Add egg mixture to rice mixture and cook for 2 minutes, stirring constantly.  Remove from heat.

Stir in butter and vanilla.  

Let cool then chill in fridge.  

Serve pudding chilled with warm pie filling if desired.