Rice Pudding 

Made with left-over brown rice, a comforting soul food.

In sauce pan combine:
about 10 oz (2 c) cooked brown rice
8 oz whole milk
1/4 t salt
Bring to a simmer and stir occasionally until thickened.

Whisk together:
4 oz whole milk
2 eggs
1/4 t cinnamon
1/4 t nutmeg
2 oz maple syrup

Add:
2 oz unsalted butter
stir to melt.

Stir constantly while gradually pouring in the egg mixture.

Cover and warm until it is the texture you want.

Stir in currants or raisins at any time to taste.

When it is thickened to your liking remove from heat and stir in vanilla to taste, if you desire.

Cool about 10 minutes and serve.

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