Instant Rice Pudding

I looooooooooooove rice pudding. It's one of my favourite desserts. However, I am very picky and often disappointed when I order it in a restaurant. A good rice pudding, in my opinion, needs to have cinnamon in it, and NO raisins. Here is a quick recipe for instant rice pudding. If you actually like raisins in your rice pudding, feel free to toss some in. Otherwise, enjoy this one just as it's written!

Jenno's Instant Rice Pudding

• 1 1/2 cups instant white rice
• 1 1/2 cups water
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1/2 cup milk
• 1/2 cup + 2 tbsp half and half cream
• 3-4 tbsp white sugar (depending how sweet you like it)
• 1 egg
• cinnamon for sprinkling

1. In a med sauce pot, pour in rice, water, 1/2 tsp cinnamon and vanilla. Let come to a boil, then turn off heat and cover. Let sit for 5 minutes.
2. After 5 minutes, fluff rice with fork. Turn heat back on stove (to med-low) and slowly pour in milk and 1/2 cup cream. Sprinkle in sugar and stir. Let simmer for 5 minutes.
3. While pudding is simmering, in a small bowl, whisk together 2 tbsp cream and 1 egg.
4. After 5 minutes of simmering, take a scoop of the hot pudding and add it to egg mixture. Stir, then slowly pour egg mixture into pot with rice, stirring continuously. Cook on med heat for 2 minutes, stirring every few seconds.
5. Remove from heat and let cool (or serve warm). Sprinkle with a little cinnamon and ENJOY!

*You can store uneaten pudding in fridge for a few days....if it lasts that long!!!*