Rice Pudding with Pomegranate Syrup

Ingredients

• 0.5 cup arborio rice uncooked
• 1 tablespoon butter 
• 1 large eggs 
• 3.5 cups milk 2% divided reduced-fat
• 6 tablespoons pomegranate seeds 
• 2 large pomegranates halved
• 0.3 cup sugar 
• 0.3 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• sauce pan
• whisk
• juicer

Directions

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.
2. Remove from heat.
3. 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.
4. Remove from heat; stir in vanilla.
5. To prepare syrup, squeeze juice from the pomegranate halves using a citrus reamer or juicer to measure 1 cup.
6. 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.
7. Drizzle the syrup evenly over pudding, and sprinkle with seeds.