I have been craving rice pudding for breakfast for about a month now. The version I wanted required cardamom and for whatever reason, I cant find it anywhere. I finally decided to give up on the cardamom, temporarily, and make the rice pudding anyway. It was yummy, so here it is.
1 cup short grain brown sweet rice
2 cups of milk
1 tbsp sugar
shake of cinnamon
a slice off a fresh ginger bulb
1 tsp of vanilla
Combine everything but the egg in a heavy saucepan. When the milk is beginning to foam, but BEFORE it boils, cover and turn the temperature very low.
Cook the rice until the milk is absorbed. Cool a bit,maybe 10 min, while still hot, whisk in the egg.
Be careful to keep stirring until the egg is fully incorporated or you'll have sweet scrambled eggs (ICK!!!)
Refridgerate overnight and serve cold in the morning with fruit.
This is not a very pudding-y rice pudding. I'm not a big fan of slimy pudding, its kind of chewy. The brown rice insures you wont be hungry by 9am.