Breakfast Brown Rice Pudding
|Apple juice/Water||1⁄2 Cup (8 tbs)|
|Quick cooking brown rice||1 Cup (16 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Cooking apples||2 Medium, peeled cored and sliced|
|Raisins/Currants||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
1 ln a medium-size saucepan, combine 1 1/2 cups of the water, the apple juice, rice, and salt; bring toa boil over moderate heat. Reduce the heat to low and cook, covered, for 12 minutes or until the rice is tender. Add the milk, apples, raisins, sugar, and cinnamon; return to a simmer and cook, uncovered, 12 minutes more, stirring occasionally.
2 Beat the egg and the remaining 2 tablespoons water in a small bowl. Stirabout 1/2 cup of the rice mixture into the egg, then stir the egg mixture into the saucepan and simmer for 1 minute, stirring.