Creamy Brown Rice Pudding

Add rice, water, and milk to a saucepan and bring to a boil. While you are waiting for it to come up to temperature, add in the cinnamon and coconut palm sugar.

Reduce the heat and simmer, covered, until the liquid is absorbed - I'm not sure how long this will take. The one and only time I made this recipe, I had to leave the house before the liquid had absorbed, so I threw it in a 225 degree oven for about an hour. When I came home it was ready for the next step.

Raise the heat to medium/low and stir in about 1/4 cup milk. At this point temper the egg and add it. Cook it down for a minute. Continue to add milk and heat through until it becomes the desired consistency. Keep in mind, this will thicken as it cools. I like mine really creamy. I add even more milk when I take it out of the refrigerator if it seems to have thickened up too much.

Remove from heat; add vanilla and butter, if using.