Rice Pudding with Pomegranate Syrup

I recently discovered that I really like rice pudding. I had never really had it before, but we made it for Tuesdays with Dorie and I made it twice, just to get it right. Well, this variation looked really yummy and so, I made it just to see which recipe I liked better. The pomegranate syrup and seeds added a perfect splash of flavor and color to this dessert. I doubled the recipe, because I knew it wouldn't last long.
Be careful with the syrup on this one. I cooked mine a little too long and after I served up the first few dishes, it was close to being soft candy. Delicious, but a little hard to pour, if you know what I mean.
I personally like Dorie's recipe better, but this rice pudding is still very good.

Rice Pudding with Pomegranate Syrup from Cooking Light
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

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.
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.
Refrigerate, if desired. Pudding can be served warm or cold.
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.
Drizzle the syrup evenly over pudding, and sprinkle with seeds.

Coming Tomorrow-Indian Cauliflower Curry Stew