Cinnamon Rice Pudding

Cinnamon Rice Pudding

3 1/2 cups vanilla almond milk
3 1/2 cups water
2 strips lemon rind
3 cinnamon sticks
1/2 teaspoon sea salt
2 cups rice
1 cup sugar
2 eggs
Ground cinnamon

In a heavy pot, add milk, water, lemon rind, cinnamon stick and salt. Cover and bring to a boil. Stir in rice. Reduce heat to medium-low and cook uncovered for 40 minutes (rice should be almost tender). Be sure to stir often and scrape sides of pot. Add sugar and continue to cook for another 5 minutes or until rice is tender and most of liquid is absorbed. Remove from heat. Beat the eggs and stir quickly into the rice. Return to heat and cook for another 1-2 minutes or until thickened. Keep on stirring! Remove the cinnamon stick and lemon rinds, spoon onto plates and sprinkle with cinnamon. Serve at room temperature or cover with Saran and refrigerate up to 4 days…. If it lasts that long!!! Enjoy!

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