This started out as a wonderful recipe from a GP friend :).....you know who you are........ of course I changed and added to make it work for my tastes. This is what I ended up with this morning. SOO yummy and Gluten FREE! I made a bunch. Madalynn loved it and asked for seconds. David took 2 bites and just wanted a bowl of raisins. This made enough for Madalynn & I to have a nice filling breakfast and I have a 1/2 qt leftover in the frig for dessert tonight.
Easy Peasy Brown Rice Breakfast Pudding
1 qt cooked brown rice (leftover soaked/cooked in chicken broth brown basmati)
4 C Raw Milk (local grass-fed)
1/2 cup Raw Honey
2tbs Pumpkin Pie Spice
2tbs Vanilla Extract
1/2 C Raisins
Add everything to a sauce pan. Bring to a simmer on medium heat. Stir often for about 20 minutes or until thickened. Adding more arrowroot as needed to thicken. Remember it will thicken more as it cools. Remove from heat. Serve in bowls with a any/all of the optional toppings.
Optional toppings: Vanilla Yogurt, Sliced Almonds, Sunflower seeds, shredded unsweetened coconut flakes, diced apple