Sugar Free Brown Rice Pudding - cooking recipe

Ingredients

4 cups brown rice (cooked)
4 cups unsweetened almond milk (or coconut almond milk)
1 cup Splenda sugar substitute (to taste)
2 teaspoons cinnamon
1 teaspoon vanilla
4 eggs
1 tablespoon coconut oil
1/4 teaspoon salt

Preparation

Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
Add Splenda, salt, and cinnamon to taste.
Bring to a low boil and continue to stir, until milk starts to thicken.
Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
Turn off the heat and stir in the vanilla and coconut oil.
Serve warm or cold.