- 1 dash cinnamon
- 200g cooked brown rice
- 2 tablespoons dried blueberries
- 1 egg
- 1 tablespoon honey
- 250ml milk
- 15g unsalted butter
- ¼ teaspoon vanilla extract
Combine the cooked brown rice, milk, blueberries, cinnamon and honey in a small saucepan. Bring to the boil, then reduce heat to low and simmer for 20 minutes.
Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter and continue cooking over low heat for 1 to 2 minutes to thicken.
Garnish with fresh blueberries.
Add chopped banana, nuts, etc. for extra nourishment and flair . . . The possibilities are endless!