A huge bonus to this recipe is that it gives you something to do with cooked rice leftover from dinner. If you want to cut down on the cooking time leave out 1/2 cup of milk, although that might affect the creaminess of the final dish. You can also used dried fruit instead of fresh, but I would add it in at the beginning of the cooking process instead of the end.
2 cups cooked brown rice
2 cups low fat milk or soy milk
1/2 cup sugar
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1 cup fresh blueberries
In a medium saucepan combine rice, milk, sugar, lemon zest and cinnamon. Cook for 15-20 minutes stirring frequently until the pudding is thick and creamy. Remove from heat and add blueberries, stirring gently to combine. Serve warm or at room temperature. Eat in a big bowl with a spoon and feel happy about the decision you’ve made.