Ingredients

• 1 cup water
• 1 Lemon ( Cut one 1/4" slice and grate the remainder of rind for 1/2 tblspn lemon zest)
• 1 teaspoon Cinnamon (separate 1/2 tsp and use remainder for sprinkling over finished dish)
• 1 cup Sugar
• 3 1/2 cups Half & Half (Or Whole Milk can be substituted)
• 1/2 cup Short Grain Rice (or Arborio style)
• 1 teaspoon Pure Vanilla Flavoring
• 8 ounces Philadelphia White Chocolate Indulgence
• 2 Large Egg Yolks
• 1 Stick Butter

Directions

1. Make a simple syrup of one cup of water, combined with one 1/4" slice lemon and 1/2 tspn cinnamon. Boil mixture for approximately 10 minutes until reduced. Set aside to cool until needed for finished product.
2. To make rice pudding, Use a separate large sauce pan over medium heat. Pour in 3 1/2 cups Half & Half, bring to rolling boil and add 1/2 cup rice. Return to boil, turn heat down to medium low and stir frequently to prevent rice from sticking. Rice should simmer approximately 25minutes until tender but not overly soft.
3. Add to rice pudding, remaining 1/2 cup sugar, Vanilla and lemon zest, stirring to combine. Turn off heat
4. Combine 2 egg yolks with Philadelphia white chocolate indulgence, stirring to a smooth consistency. Gradually add small amounts to the rice pudding until all has been incorporated. Heat on medium low for 3-5 minutes.Turn off heat and allow to cool
5. Melt stick of butter. Place a single sheet of aluminum foil onto a 9x13 baking sheet. Open the Philo dough package.
6. Place one sheet of Philo on work area and brush lightly with melted butter using a pastry brush,
7. Spoon approximately 2 1/2 tblspns of rice pudding into center of Philo dough, approximately 1 1/2" from edge. Fold over left side to center,covering the rice pudding. Brush lightly with butter. Follow-up by folding right side over the left and again brush lightly with butter.
8. Roll Philo from bottom of rice pudding edge until you have rolled the entire length-- (It will appear similar to an egg roll.) Place roll on baking pan.
9. Make approximately 12 Rolled Rice Pudding rolls and place on baking pan. Brush the tops lightly with butter. Bake in a Preheated 350 degree oven for 20-25mins
10. When rolls appear lightly golden brown, remove from oven. Tranfer to a serving dish, sprinkle with Cinnamon. Spoon two light spoonfuls of the reserved simple syrup over each roll and serve--