Classic Creamy Rice Pudding with Warm Cinnamon Sauce

Ingredients

• •1 cup uncooked white rice
• •2 cups water
• •4 cups whole milk
• •1/2 cup granulated sugar
• •1/4 teaspoon salt
• •2 large eggs
• •1 teaspoon vanilla extract
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1 tablespoon unsalted butter
• •1 cup brown sugar
• •1/2 cup heavy cream
• •1 teaspoon ground cinnamon (for sauce)
• •1/8 teaspoon salt (for sauce)

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes until water is fully absorbed.

3. 3

   In another large saucepan, combine the cooked rice, 3 cups of milk, sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 20 minutes.

4. 4

   In a small bowl, beat the eggs and slowly stir in 1 cup of warm milk from the saucepan to temper the eggs.

5. 5

   Gradually add the egg mixture back to the saucepan, stirring constantly for 2 minutes. Do not boil.

6. 6

   Stir in the vanilla extract, ground cinnamon, ground nutmeg, and butter. Remove from heat and let cool slightly.

7. 7

   For the cinnamon sauce, combine brown sugar, heavy cream, ground cinnamon, and salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves and the sauce thickens, about 5 minutes.

8. 8

   Serve the rice pudding warm or chilled. Drizzle the cinnamon sauce over the top before serving. Garnish with additional cinnamon or whipped cream if desired.