Creamy Cinnamon Rice Pudding

1. 1

   Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then lower the heat to low and simmer for 30 minutes, or until the rice is tender. Gradually stir in the sugar.

2. 2

   In a medium bowl, whisk the heavy cream and eggs until smooth. Slowly whisk in about a cup of the hot milk mixture, or just enough to raise the temperature to slightly above body temperature. Gradually stir the warmed egg mixture into the pot to prevent scrambling.

3. 3

   Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, then let cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

• Calories 395.38 kcal Moderate
• Protein 11.61 g Good Source
• Carbs 59.91 g Moderate
• Total Fat 12.35 g Moderate
• Saturated Fat 7.13 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 96.01 mg High
• Sodium 142.13 mg Moderate
• Fiber 0.54 g Low Source
• Sugar 45.82 g High
• Added Sugar 0.0 g Low Source
• Calcium 361.67 mg Good Source
• Iron 0.81 mg Low Source
• Potassium 428.72 mg Low Source
• Vitamin A 185.97 mcg_rae Good Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 3.67 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten