Creamy Vanilla Rice Pudding with Dried Fruit

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.