Creamy Brown Rice Pudding

Whenever you cook rice for dinner, make a habit of cooking more than you need so you have leftovers for making fried rice, rice pudding, etc.

2 cups cooked brown rice (or any kind of rice)
1 cup milk of your choice
1 teaspoon arrowroot powder
1/4 cup brown sugar or cane sugar
1/4 teaspoon sea salt
1 egg
1 teaspoon vanilla
Optional: sprinkle of cinnamon, raisins, chopped dried fruit, chopped apple, blueberries, etc.

1. Place the rice in a sauce pan. Mix the arrowroot into the milk and pour over the rice. At this point you can add in raisin, chopped apple, etc. if desired. Add the salt and bring mixture to a simmer. Cook for 5 minutes at a gentle simmer.
2. Crack the egg into the measuring cup you used for the milk and beat. Add a spoonful of hot rice mixture into the egg and stir. Stir several more spoonfuls of hot rice, one at a time, into the egg to temper the egg (raise the temperature so it doesn’t curdle when you add it to the rice.) Add all the egg to the rice and stir. Stir in the vanilla. Serve hot, warm, or cold.