Cinnamonny Rice Pudding

Rice pudding has recently become a favorite dessert of mine.  So of course I started looking for recipes to make on my own.  This "Cinnamonny Rice Pudding" is a variation of a recipe that I found to be fairly simple & fast.  I made this in about 30 minutes, with ingredients that I had on hand.  So if you're at home, craving something sweet & creamy, this rice pudding is sure to satisfy!  There's going to be plenty to share or enough to save for your sweet craving the following day.

To make my "Cinnamonny Rice Pudding" you'll need- 1 1/2 cups of rice, 3 cups of water, 1/2 tsp of salt, 1 tbsp of butter, 2 1/2 cups of milk, 1 cup of cinnamon creamer, 1 cup of sugar, 2 eggs, 1 tbsp of cinnamon, 1/2 tbsp of pumpkin pie spice, & 1 tsp of vanilla.

Start by bringing 3 cups of water to a boil, in a medium saucepan.  Add 1 & 1/2 cups of rice, 1/2 tsp. of salt, 1 tbsp of butter, & stir. Reduce heat, cover and simmer for 20 minutes on low heat.  In another pot, combine 2 cups milk, 1 cup of cinnamon creamer, sugar & vanilla. Cook over medium-low heat until warmed (10-15 min.).  Next, beat 2 eggs, then SLOWLY add some of the warm milk mixture to the eggs, to bring up the temperature before adding it to the mixture & to prevent making scrambled eggs.  :)  When the rice is finished cooking, fluff, then add it to the milk mixture & stir together completely.  Then little by little, add the beaten egg & milk to the rice mixture.  Once completely incorporating the eggs with the rice, add the 1 tbsp of cinnamon & the 1/2 tbsp of pumpkin pie spice.  Lastly, let the rice pudding cook on medium-low heat for 15 minutes.  Then serve warm or chill in the refrigerator over night.  If serving cold, add 1 cup of milk the next day, before serving, to loosen up the rice pudding & to give it a smoother consistency.

If there's something in the recipe that you don't have on hand, such as cinnamon creamer or pumpkin pie spice, you could certainly work without it.  Just replace the creamer with another cup of milk or use extra cinnamon if you're without pumpkin pie spice.  I used Truvia, a sugar substitute, & fat free milk.  The taste wasn't lacking at all.  This recipe is open to variation.  Try it like it is or omit what doesn't work for you.  Either way, all the basic steps to a perfect rice pudding are there!  Enjoy!!