Creamy Brown Rice Pudding

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• 1 cup uncooked short grain brown rice
• 1 cup milk
• 1 cup water
• 1/4 cup coconut palm sugar or brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1 tablespoon butter (optional)
• 1 egg yolk (optional)

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1. In a saucepan, add rice, water, milk, cinnamon, and sugar. Bring to a boil.
2. 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.
3. 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.
4. Remove from heat; add vanilla and butter, if using.