Almond milk rice pudding with necterine

1.5 cups brown rice
1 cup water
2 cups vanilla almond milk + .5 cup
2 eggs
2tsp sugar (other sweeteners work as well)
2 tsp vanilla extract
1 tsp nutmeg
2 nectarines

The rice cooks best if you do not lift the lid while it cooks.
Whisk the eggs very well and beat them constantly while pouring in hot milk. If you wind up with a little scrambled egg in your milk mixture, strain it before adding it to the rice.

Combine brown rice, water, and 2 cups of almond milk in sauce pan. Cover and bring to boil. Reduce to low heat and allow to simmer until almost all liquid has been absorbed and rice is cooked.
Heat half cup of almond milk to a boil and cool about 1 minute. In separate container, beat eggs. Very slowly add heated almond milk to eggs, whisking constantly. Add egg mixture, sugar, and vanilla to cooked rice. Stir over medium heat until mixture is thick and creamy.
Divide between four bowls. Top each bowl with 1/4 tsp of nutmeg (more or less to taste), and 1/2 a diced nectarine.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JUDAHSMOMMY1.