Apple Cinnamon Brown Rice Pudding

• 2 cups Water
• 1 cup Short-grain Brown Rice
• 1 pinch Salt
• 4 cups 2% Milk (or Milk Of Choice)
• 1 Tablespoon Brown Rice Syrup (or Maple Syrup Or Honey)
• 3 Tablespoons Pure Maple Syrup
• 1 teaspoon Pure Vanilla Extract
• 2 teaspoons Ground Cinnamon
• 1/2 cups Raisins
• 1 whole Large Apple, Peeled, Cored, And Chopped

1. Combine water, rice, and salt in a large, heavy-bottomed pot (such as a Dutch oven). Bring to a boil, stir once, and cover with a tight-fitting lid. Reduce heat to low and simmer for about 40 minutes, or until most of the water is absorbed.
2. Remove rice from heat, place in a bowl, and set aside.
3. Add the milk, brown rice syrup, maple syrup, vanilla, and cinnamon to the pot. Bring to a very low boil over medium heat, stirring often so the milk doesn't burn. Lower heat to medium/medium-low.
4. Add in the cooked rice, raisins, and chopped apple. Cook over medium/medium-low heat, stirring frequently. If a "skin" forms, just stir it back into the pudding. Simmer until the milk cooks down and the rice is creamy, about 30 minutes. Note: it is especially important to tend to the pudding towards the end of the cooking time. Do not walk away from the stove, or your pudding will burn.
5. Transfer rice pudding to a large bowl, and let cool. Serve warm or cold.

water, shortgrain brown rice, salt, milk, brown rice syrup, maple syrup, vanilla, ground cinnamon, raisins, apple

Taken from tastykitchen.com/recipes/desserts/apple-cinnamon-brown-rice-pudding/ (may not work)