rice pudding

2  cups		water
1  cup		Arborio rice
3  cups		vanilla soy milk
1/4  cup		sugar
1  pinch		salt
1		cinnamon stick
1/2  teaspoon		vanilla extract
1/2  teaspoon		ground cinnamon, plus more for dusting
1/4  teaspoon		ground nutmeg
2  tablespoons		plus 2 teaspoons sweetened condensed milk

Tip: Click on the ingredient links to learn the nutritional information for all the rice pudding ingredients. The serving size for any ingredient in rice pudding may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 375 degrees F.

Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.

Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.