Creamy Cinnamon Rice Pudding

Recipe View In a large, heavy-bottomed pot, combine the milk, cinnamon, butter, and rice. (5 minutes)

Recipe View Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Simmer uncovered, stirring occasionally to prevent sticking, until the rice is tender and the mixture has thickened slightly. (Approximately 30 minutes)

Recipe View In a separate medium bowl, whisk together the heavy cream and eggs until smooth and well combined.

Recipe View Slowly drizzle about 1 cup of the hot milk mixture into the egg mixture, whisking constantly. This process, called tempering, gradually raises the temperature of the eggs and prevents them from curdling when added to the hot pudding.

Recipe View Gently pour the warmed egg mixture back into the pot with the remaining rice mixture, stirring continuously.

Recipe View Continue to simmer the pudding over low heat, stirring constantly, until it has thickened to your desired consistency. (About 10 minutes). The pudding should coat the back of a spoon.

Recipe View Remove the pot from the heat and pour the rice pudding into a serving dish or individual bowls.

Recipe View Allow the pudding to cool at room temperature for 10 to 15 minutes, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Recipe View Refrigerate for at least 2 hours, or preferably longer, to allow the pudding to fully chill and set. Serve cold and enjoy!