Spiced-Vanilla Rice Pudding

3/4 cup uncooked short-grain rice
3 cups water
3 clove
1 cinnamon stick
2 cups vanilla soy milk
1/2 cup sugar
1/8 tsp. salt
1 large egg yolk
1 tsp. vanilla extract
Ground cinnamon (optional)

Place rice in a bowl; cover with water to 1" above rice. Stir until water
becomes cloudy; drain. Repeat procedure until water no longer becomes cloudy.

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.

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.

Place egg yolk in a small bowl. Add 1 tbsp. of 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.

4 servings