Comforting Rice Pudding

This classically comforting dessert with warming spices is just what you need at the end of a long day. With maple syrup as the only sweeter, this dessert is refined-sugar free and very low in sugar!

Ingredients:

• 1 cup uncooked rice 
• can be any type 
• shown here is long grain brown rice 
• 2 cups almond milk 
• 2 cups coconut milk (or additional almond milk)
• 1/4 cup maple syrup 
• 2 whole cinnamon sticks
• 2 eggs
• 1 tbs vanilla 
• 1/2 tsp ground cinnamon
• 1 lemon, zested - optional
• 1 cup raisins - optional

Note: For Paleo-ish option and other style puddings, adapt the recipe to pseudo-grains and seeds like quinoa, amaranth, or buckwheat

Directions:

1. In a large pot, add cinnamon sticks and one cup of long grain brown rice to 2 cups of water (or follow the directions for cooking your style rice chosen * but cook the cinnamon sticks with the rice) 
2. When rice is done, remove the cinnamon sticks
3. Turn the heat to low
4. In the same large pot, add the milks, maple syrup, lemon zest, vanilla, and ground cinnamon to the cooked rice and stir to combine
5. Whisk the eggs in a separate bowl and slowly add to the pot, stirring immediately so that the eggs do not curdle
6. Stir the pot to make sure all ingredients added are combined 
7. Bring the rice mixture to a boil 
8. Reduce the heat to a simmer 
9. Cook on low for 45 minutes, or until most of liquid is absorbed and the rice turns into nice and creamy pudding texture - stirring occasionally so that rice does not stick and burn to the bottom
10. In the last half hour of cooking on low add the raisins, optional 
11. Serve sprinkled with additional ground cinnamon, optional