In a large saucepan, add the cashew milk and water. Bring to a boil over medium heat, watching closely so the mixture doesn’t boil over.

When milk boils, stir in the rice and keep stirring until mixture returns to a simmer. Reduce the heat to medium-low and cook, stirring every 5 minutes to scrape the rice off the bottom of the pan. Try not to let the mixture boil vigorously, you want a gentle simmer. Scraping the bottom of the pan often is important so the rice doesn’t stick.

Cook for 30 minutes or until the rice is tender. If the pudding starts to look too thick, add a little more water. It should thicken slightly, but still loosen with each stir. Remove from the heat for a bit.

Meanwhile, in a large measuring cup whisk together ⅓ cup of the dairy-free heavy whipping cream along with the sugar, egg yolks and salt.

Heat the remaining ⅓ cup dairy-free heavy whipping cream in the microwave for 30 seconds until just barely hot. While whisking constantly, slowly pour the hot cream into the egg mixture. Start with a few drops at a time and then slowly add the rest while whisking constantly.

While whisking constantly, ladle a spoonful of the rice mixture, a few dollops at a time, into the egg mixture. You want to bring the temperature of the eggs up slowly so they don’t scramble. Repeat with another ladle-full of the pudding, trying to use the liquid from the pudding if possible.

Turn the heat back onto low for the rice pudding. Slowly pour the egg mixture into the pot of rice pudding, while whisking constantly.

Bring the pudding to a gentle simmer and cook for 2-3 more minutes. Don’t let the pudding boil once the eggs have been added.

Note: The rice pudding should be noticeably thickened and saucy, but still more sauce than rice. It will set in the fridge as it cools. If the pudding is too thick, add a little more dairy-free cream. If it’s too thin, cook for a little longer.

Scoop into bowls and top with cinnamon before serving. Enjoy!