Ingredients

1.5 C Plant Based Cooking Creme Naturally Flavored
3 C Water
3/4 C Arborio Rice, Washed
1 Each Cinnamon Stick
2 Each Egg Yolks, Lightly Beaten
1 tsp. Pure Vanilla Extract
1 tsp. Chios Mastiha
3/4 C Sugar. 1/2-3/4 Cup Depending On Desired Sweetness
Ground Cinnamon For Garnish

Chef Notes

* Chios Mastiha is a highly regarded and complex spice and food additive derived from the sap or resin of the Mastic Shrub plant, found on the Island of Chios, Greece. It is typically in a small pellet or powdered format, and is used as a thickener and flavoring in gums, puddings, custards, etc. Its flavor is described as having notes of citrus, vanilla, licorice and subtle hints of pine and pistachio.

Directions

1
 Combine Plant Based Cooking Creme Naturally Flavored and water. Set aside.
2
 Pour the diluted the Plant Based Cooking Creme Naturally Flavored mixture into a medium saucepan, and add the cinnamon stick.
3
 Bring to a boil, then simmer over low heat for 5 minutes.
4
 Add the rice, and simmer for 15 minutes, stirring frequently.
5
 Temper the egg yolks with a dash of Plant Based Cooking Creme Naturally Flavored, then add the yolk and Plant Based Cooking Creme Naturally Flavored mixture to the simmering rice.
6
 Stir in sugar.
7
 Continue to cook until your finger can draw a line in the custardy sauce on the back of a spoon.
8
 Add vanilla extract and Chios Mastiha, then stir.
9
 If you prefer your rice pudding loose and very creamy, stop cooking now.
10
 If you prefer your rice pudding firmer and drier, continue to cook until most of the liquid has been absorbed.
11
 Spoon the pudding into small dishes to cool, cover and refrigerate.
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