Rice Pudding√

This is not your average rice pudding

1 cup of short grain, brown rice (organic if poss)
4 cups of water

simmer gently until all water is absorbed then add

2 cups of milk (whole or 2% or almond or coconut etc.!)
1-2 teaspoons of cinnamon (or your favorite spice)

simmer gently until the rice is really well cooked
brown rice does not go into a mush and there should be some liquid around the rice i.e. it shouldn't be dry
you can add another cup of milk and simmer it again for a softer rice with more 'sauce'!

add a sweetener ... my favorite is a cup of maple syrup
you can use honey or brown sugar ... adding more or less to taste or mixing them!

bring to a boil and turn off the heat
beat 3 large eggs until fluffy and strain them into the rice pudding stirring continuously as you do so and for a couple of minutes afterwards
the heat in the pudding will cook the eggs gently and make a divine custardy pudding
if you leave the heat on the eggs will curdle

you can eat the pudding as is - it will last a good week in the fridge and is a brilliant way to start the day (all 3 logs!)
sprinkle some toasted coconut, seeds and/or nuts on top for added texture and nutrition

you can ring the changes by adding one of the following
- 1 cup of pureed pumpkin (a flavorful, non-watery one like butternut or seminole)
- some fresh or dried apricots or prunes (chopped or pureed)

feel free to let me know of any other delicious variations that you come up with!