Arroz Con Leche – Rice Pudding

• 1 cup Brown Rice Like Jasmine Or Basmati, White Rice Is Fine
• 1/2 gallons Fresh Whole Milk
• 1/2 cups Raw Honey
• 2 sticks Cinnamon
• 1/2 cups Cream
• 3 whole Eggs
• 1 whole Rind Of Lemon, Grated
• 1/4 teaspoons Celtic Sea Salt
• 1 dash Ground Cinnamon Sprinkled On Top

1. If using white rice, skip steps 1 and 2.
2. 1. The night before, soak the cup of brown rice in 1 quart of water, adding 3-4 tablespoons of an acid medium such as whey, lemon juice, yogurt or kefir. I soaked the rice for 24 hours.
3. 2. The next day, drain the rice and rinse in cold water.
4. 3. In a large pot, add the rice, milk, raw honey, and cinnamon sticks. Bring to a simmer and cover for an hour, stirring every 5 - 8 minutes so the rice doesn't stick to the bottom of the pan.
5. 4. Simmer until the rice is tender.
6. 5. In a small bowl, mix together the cream, eggs, lemon peel, and salt. Add to the pot and stir for an additional 5 minutes or so.
7. 6. Remove the cinnamon sticks and pour the contents of the pan into a dish to cool.
8. 7. Once cooled, down place in the refrigerator overnight. The rice pudding should be super creamy and thick.
9. 8. Top with ground cinnamon.
10. You can either eat the pudding warm as soon as it's done or eat it cold the next day.
11. Buen Provecho!

brown rice, milk, honey, cinnamon, cream, eggs, lemon, salt, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/arroz-con-leche-e28093-rice-pudding/ (may not work)