Rice pudding is, without a doubt, one of the most iconic rice desserts around the globe. The history behind the original recipe remains a debate, as this humble treat has been enjoyed for thousands of years in many regions. Some people say the very first came from India, where it’s known as Kheer or from China, one of the countries with an ancient rice culture, while some others say Arroz con Leche (spanish for Rice pudding) originated from Latin America. Many other European countries have a signature recipe for this dessert too, like Portuguese Sweet Rice.
The perfect rice pudding for the holiday season, this sweet and creamy eggnog concoction is sure to be a fan favorite among the eggnog lovers.
Cook rice, according to package directions with 2 cups milk, cinnamon stick and salt. Remove cinnamon stick; set aside.
In a blender, combine egg yolks and almonds until smooth; set aside in blender.
In a saucepan set over medium-high heat, combine remaining milk, sweetened condensed milk and 1 cup water; bring to boil.
Ladle 1 cup of the hot sweetened condensed milk mixture into the egg yolk mixture in a blender; blend until smooth. Stir into remaining sweetened condensed milk mixture in saucepan. Bring to boil over low heat, stirring constantly. Boil for about 2 minutes or until thick and creamy.
Stir in rice, rum, vanilla and ground cinnamon; cook for 1 minute. Pour pudding into serving bowls. Let cool completely; refrigerate until chilled.
Garnish with sliced almonds and a pinch of cinnamon.
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