Ingredients

• 2/3 cup uncooked brown rice or approximately 2 cups cooked brown rice
• 1 cup milk
• 1 cup cream, divided
• 1/3 cup maple syrup (see Notes)
• 1/2 teaspoon salt
• 1 egg, beaten
• 4 tablespoons butter
• 1/2 teaspoon vanilla extract
• cinnamon and nutmeg to taste
• raisins (optional)

Instructions

1. Soak and cook brown rice OR use 2 cups of cooked rice.
2. Combine cooked rice, 1 cup milk, 1/2 cup cream, maple syrup and salt.
3. Cook over medium heat until thick and creamy, 15 to 20 minutes.
4. Remove from heat and stir in remaining 1/2 cup cream (first!!!) and beaten egg. (You want to stir in the cream first to cool the mixture down a bit so you don't get little lumps of scrambled egg in your pudding!)
5. Return to heat and cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or cold, sprinkled with cinnamon, nutmeg, and raisins.

Notes

• I mean REAL maple syrup (organic Grade B is best), not pancake syrup!
• When I serve this for breakfast, I reduce the maple syrup to 2 - 3 tablespoons and add raisins.