Ben’s “yum-yum” Rice Pudding
½ tsp cinnamon
1 Tablespoon butter
½ cup sugar
¼ cup heavy whipping cream
¼ cup uncooked rice
2 Tablespoon TorchBearer Sauces Mango-Papaya Sauce
Combine the milk, cinnamon, butter and rice in a large pot. Bring it to a boil and reduce the heat to low and simmer until rice is tender. Gradually stir in the sugar.
In a medium bowl, whisk together the heavy cream, eggs and Mango-Papaya Sauce until smooth. Gradually whisk in about a cup of the hot milk mix. Gradually stir the warmed egg mix into the pot. This will keep you from having scrambled egg in your pudding.
Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish and allow to cool for 10 to 15 min before refrigerating it. Keep cold for at least 2 hours before serving.
Serve with spoons