Big A begged me to make her rice pudding again. This has as consistency more like a risotto, but is perfect as a healthy breakfast, snack or dessert.
I was a bit nervous about adding apples to her standard favorite but it was a hit. She had 2 large servings for breakfast this morning!
You could probably make this vegan by using a non-dairy milk like almond milk and thickening agent like corn starch or arrowroot.
1 cup brown rice, preferably short grain
2 organic sweet apples, finely grated or chopped in food processor (I used golden delicious)
3 cups milk
1/2 cup sugar, Splenda or stevia
1 tsp vanilla extract
1/4 tsp ground cinnamon
Place rice in pot with 2 cups of water. Bring water to a boil and then turn heat down to med-low. Cook until all the water has been absorbed and then let it cool.
Pour milk into a large pot over medium heat and wisk in sweetener, vanilla and cinnamon. Bring milk to a boil and then turn heat down to low, whisking every few minutes. Beat eggs in a medium bowl until frothy. Temper eggs by adding a 1/2 cup of hot milk to eggs very slowly and then slowly pour egg mixture into pot with milk. Stir in rice and apples and simmer for a few minutes. Pour the entire mixture into a Corningware or other serving dish and refridgerate for at least 2 hours. If desired, serve with a sprinkle of crushed walnuts and a drizzle of maple syrup.