Brown Rice Pudding

• 1 1/2 cups milk
• 1 1/2 cups almond milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup brown rice, cooked
• 1 tart apple, diced small (macintosh or granny apple work well)
• 1/2 cup dried cranberries
• 1/2 cup almonds, toasted and coarsely chopped
• zest of one lemon
• 1/4 cup brown sugar

1. Cook rice per package directions. Set aside.
2. Combine milks, eggs, vanilla, brown sugar, cinnamon and salt in a mixing bowl. Whisk well to dissolve sugar and incorporate eggs fully. Pour into a small dutch oven or medium sauce pot. Add rice. Cook on medium to medium low heat for 20 minutes till thickened. Keep an eye on it, stirring pretty regularly to keep it from curdling.
3. Add apples and cranberries. Cook for 2-3 minutes till heated through, stirring occasionally. Garnish with almonds and lemon zest. Serve warm.
4. notes:rnThe rice can be prepared a day in advance to cut down on cooking time.rnrnThis recipe really is best enjoyed warm. If you'd like to make it ahead of time, hold off on the almonds and lemon zest. Heat it up on the stovetop on medium to medium-low heat and add 1/4 to 1/2 cup of milk get it back to the right consistency. It thickens quite a bit when refrigerated.

milk, almond milk, egg, vanilla, ground cinnamon, salt, brown rice, apple, cranberries, almonds, zest of one lemon, brown sugar

Taken from food52.com/recipes/25301-brown-rice-pudding (may not work)