1-1/2 to 2 c cooked rice (or 1 box leftover Chinese takeout rice)
2 c milk
3 T honey
1/4 tsp salt
1 egg, beaten
2/3 c golden raisins (optional)
1 T butter
1/2 tsp vanilla
dash of cinnamon
Combine the rice, milk, honey, and salt in a saucepan and cook over low heat until thick and creamy, 25 to 30 minutes (longer for brown rice), stirring occasionally. Whisk the egg in a small bowl, then temper the egg with about 1/2 c of the hot milk from the saucepan. Stir the egg into the rice with the raisins; cook and stir two minutes more or until thick. Remove from heat. Stir in the butter, vanilla, and cinnamon; serve warm. Yum! This is a wonderful breakfast on a cold day. Serves 4.
Sugar restrictions: Replace the 3 T honey with 4 pkts stevia.
