Monday, January 23, 2012

Agave Nectar Rice Pudding

1 1/2 C. cooked white rice
1 1/2 C. skim milk
1/4 C. Agave Nectar
1/4/ tsp salt
1 egg, beaten
1 Tbsp butter
1/2 tsp vanilla

In a saucepan, combine the rice, milk, agave nectar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat; stir in butter and vanilla. Serve warm.

Notes: You may add 2/3 C. raisins when you add the egg, if you desire. You may also sprinkle this with cinnamon. 

Recipe from Jen

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