Spiced-Vanilla Rice Pudding

• 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)

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.

rice, water, pods, clove, cinnamon stick, vanilla soy milk, sugar, salt, egg yolk, vanilla, ground cinnamon

Taken from www.myrecipes.com/recipe/spiced-vanilla-rice-pudding (may not work)