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Winter Night Rice Pudding

Enough for 4-6 people
Winter Night Rice Pudding
2 teaspoons coconut oil
1 ½ cup arborio rice
2 cinnamon stick
¼ teaspoon salt
3 cups water
1/8 teaspoon of orange zest
1 teaspoon vanilla
1- 1 1/2 cup cane sugar, depending on how sweet you like it
6 cups milk
1 teaspoon ground cinnamon
Slivered almonds

In a large pot, melt the coconut oil over a medium heat. Add the rice and cinnamon sticks and sauté until the cinnamon and rice are all coated in oil and the rice smells toasty, about 2 minutes. Add the salt, water, orange zest, and vanilla. Bring to a simmer, then reduce heat to medium low and let it cook until the rice is tender, about 10 minutes.

Stir in the sugars, then add the milk and turn the heat back up to medium. Let this simmer until the pot thickens up, about 30-40 minutes, stirring every few minutes to keep the rice from sticking to the pot. Once your house smells delicious and the pudding is nice and thick, turn off the heat and transfer the rice to a bowl with a lid.

Dust the top with a little cinnamon and serve warm, at room temperature, or cold with sliced almonds, dried cranberries, and a little turbinado sugar on top with the cinnamon.

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