Rice Pudding (Kozy Shack)

A creamy delicious rice pudding made on the top of the stove. CopyCat Kozy Shack Rice Pudding is the best rice pudding you'll ever make.

2 qts (8 cups) whole milk
1 cup arborio rice (do not rinse)
1 cup Monk Fruit Sweetener with Erythritol (Granular)
2 Tbsp. unsalted butter
1 tsp. pure vanilla extract
¼ tsp. sea salt
2 large eggs
1 cup heavy cream
½ tsp. ground cinnamon

Place the milk, rice, sugar, butter, vanilla and salt in a heavy 4 qt saucepan. Bring the mixture up to a boil under moderately high heat, after it comes to a boil, reduce the heat and simmer the mixture uncovered stirring frequently until rice is very tender (about 1 hour).

When the one-hour cooking time is up remove the pan from the stove. Whisk the eggs in a medium bowl. Add 1 cup of the rice mixture from the pan to the bowl with the eggs while whisking. Stir the mixture back into the pan with the pudding, then stir in the cream.

Pour the rice pudding into a 13x9" glass or ceramic baking dish with a 3 qt capacity. Sprinkle the pudding with cinnamon, and refrigerate the rice pudding covered for 3 hours.