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Brown Rice Breakfast Porridge
Ingredients1 cup cooked brown rice
1 cup low-fat milk
2 Tablespoons dried blueberries (I used a handful of raisins)
1 dash cinnamon
1/4 cup sugar, or to taste (I used sugar substitute, about 2 Tablespoons)
1/4 teaspoon vanilla extract
1 Tablespoon butter
InstructionsCombine the cooked brown rice, dried fruit, cinnamon and sugar in saucepan. Bring to boil, then reduce heat to low and simmer 20 minutes.
Beat egg in small bowl. Temper the egg by whisking the hot rice mixture into the eggs a tablelspoon at a time, using 6 tablespoons. Stir the egg into the rice along with the vanilla and butter. Continue cooking over low heat 1-2 minutes to thicken.