Rice Pudding with Pomegranate Syrup

Ingredients

• Pudding:
• 3 1/2 cups 2% reduced-fat milk, divided
• 1/2 cup uncooked Arborio rice or other short-grain rice
• 1/3 cup sugar
• 1 tablespoon butter
• 1 large egg
• 1 teaspoon vanilla extract
• Syrup:
• 2 large pomegranates, halved crosswise
• 1/4 cup sugar
• 6 tablespoons pomegranate seeds

Preparation

1. To prepare pudding, combine 3 cups milk, rice, 1/3 cup sugar, and butter in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat.
2. Combine 1/2 cup milk and egg, stirring with a whisk. Gradually stir about one-fourth of warm rice mixture into egg mixture; add to pan, stirring constantly. Simmer, uncovered, for 30 minutes or until rice is tender, stirring occasionally. Remove from heat; stir in vanilla.
3. To prepare syrup, squeeze juice from the pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice and 1/4 cup sugar in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 1/3 cup (about 20 minutes), stirring frequently.
4. Drizzle the syrup evenly over pudding, and sprinkle with seeds.