Dairy-Free Black Rice Pudding

1. Bring water and black rice to a boil in a large saucepan. Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

2. Measure 3 cups cooked rice into a medium saucepan. Add 3 cups almond milk, sugar, and salt. Cook over medium heat, stirring often, until creamy, about 15 minutes.

3. Microwave remaining 1 cup almond milk until hot but not boiling, about 45 seconds. Beat eggs into the hot milk.

4. Pour egg mixture into the saucepan. Add vanilla extract and cinnamon. Cook, stirring constantly, until thickened, about 5 minutes. Allow to cool slightly before serving.

Cook's Notes:

I have made this recipe using soy milk or coconut milk and each gives its own delicious flavor.

The reason you heat some almond milk and beat the eggs into it is to keep the eggs from turning into scrambled eggs in your rice!