Spiced-Vanilla Rice Pudding

Name: Spiced-Vanilla Rice Pudding
Ingredients: 3/4 cup uncooked short-grain rice; 3 cups water, divided; 3 cardamom pods; 1 whole clove; 1 (2-inch) cinnamon stick; 2 cups vanilla soy milk (such as Silk); 1/2 cup sugar; 1/8 teaspoon salt; 1 large egg yolk; 1 teaspoon vanilla extract; Ground cinnamon (optional)

11 ingredients

4 steps

Ingredients

3/4 cup uncooked short-grain rice
3 cups water, divided
3 cardamom pods
1 whole clove
1 (2-inch) cinnamon stick
2 cups vanilla soy milk (such as Silk)
1/2 cup sugar
1/8 teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
Ground cinnamon (optional)

Directions

1

Place rice in a bowl; cover with water to 1 inch above rice. Stir until water becomes cloudy; drain. Repeat procedure until water no longer becomes cloudy.
2

Place rinsed rice and 2 cups water in a 2-quart saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Uncover and stir well.
3

Place cardamom, clove, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag, 1 cup water, milk, sugar, and salt to rice; stir well to combine. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, and simmer until reduced to 4 cups (about 20 minutes). Remove cheesecloth bag; discard.
4

Place egg yolk in a small bowl. Add 1 tablespoon rice mixture; stir well to combine. Combine egg mixture and rice mixture; cook over medium-low heat 3 minutes, stirring constantly. Remove from heat; stir in vanilla. Sprinkle with ground cinnamon, if desired. Serve warm.