| 1. |
Melt butter in sauce pan, add salt, sweetener and rice. Stir and allow rice to sauté for about 3 minutes over low heat. |
| 2. |
Increase heat, add 6 cups almond milk slowly (reserving 1/8 of a cup) and bring to a boil. |
| 3. |
Once mixture comes to a boil, reduce heat and allow to simmer, covered, on low heat for about an hour to an hour and a half, stirring occasionally. Do not allow to stick to bottom of pan. |
| 4. |
Once most of the liquid is absorbed, beat egg yolks and vanilla in a small bowl. Heat 1/8 cup of almond milk in microwave for about 20 seconds and slowly add it to egg mixture to temper. |
| 5. |
Slowly add egg mixture to pudding, stirring constantly. Allow to cook for 2 minutes, continuing to stir pudding. |
| 6. |
Pour pudding into a pie plate or other serving dish, cover with plastic wrap (vent slightly) and allow to cool on the counter for about an hour. |
| 7. |
Peel back plastic wrap, sprinkle top with cinnamon and recover. Place in fridge to continue cooling, although you can eat this hot or cold. |
