Ingredients:
2 cups cooked Lundberg Original Plain Roasted Brown Rice Couscous
2 1/2 cups milk
1/3 cup brown rice syrup (I used Tropical Traditions)
1/4 cup granulated sugar
1/2 cup whipping cream (more for garnish)
1 large egg
2 teaspoons vanilla extract
1 cup dried fruit
cinnamon (optional for topping)
Directions:
1. Cook Lundberg Original Plain Roasted Brown Rice Couscous according to package directions in a large 3 quart sauce pan.
2. Add milk, sugar and brown rice syrup to the couscous. Cook and stir over medium heat until boiling.
3. Reduce heat to medium-low and continue cooking, for about 15 minutes, stirring often until thickened.
4. Whisk together the egg and cream until well blended. Stir in a small amount of the rice/milk mixture and then transfer back to the saucepan. Stir well and cook until the mixture comes to a boil.
5. Turn off heat and stir in vanilla and dried fruit.
Serve warm or cold with a garnish of whipped cream. To chill rice pudding, pour into a container and press top with plastic wrap to prevent a skin from forming on the surface.