Brown Rice Pudding
A recipe from the Sneaky Kitchen
3 C. of cold water
1 1/4 C. brown rice, raw
4 1/2 C. reduced-fat or skim milk, divided
1/2 C. raisins
1 C. sugar
3/4 tsp. pumpkin pie or apple bake spice
, or 1/2 tsp. cinnamon & 1/4 tsp. nutmeg
1/8 tsp. salt
4 tablespoons cornstarch
2 egg yolks (optional)
1/4 tsp. yellow food coloring 
2 tsp. vanilla extract
extra milk if needed to correct consistency

Use a good non-stick covered saucepan unless you prefer to stir it most of the time.

Add rice to cold water & bring to a boil.  Reduce heat to med.; boil for 10 min.  Remove from heat. Drain rice in strainer & rinse well in cold water. Run the rice through a food processor or blender until most of the grains are chopped into two to three pieces.  Rinse well again & set aside to finish draining. 

Place 3 C. of the milk in pan. Bring to a boil, stirring with a wooden spoon. When it's boiling, add rinsed rice & raisins. Bring back to full boil, still stirring. Cover pan tightly & turn heat to the lowest possible. Cook till tender & milk is absorbed, about 40 min. Check & stir about every 5 min. during the last 15 min. of cooking. 

Place sugar, cornstarch & seasonings in a bowl & mix well. Add 1 1/2 C. of milk & stir or whisk well. Add to rice & stir to mix, while still on fire.  Turn up heat & return to a boil, stirring the whole time.

If using egg yolks, beat them with a fork or whisk. Add a little rice mixture to yolks & continue beating.  Add yolk mixture to the pan of rice little by little, stirring. 

Reduce heat to med. & cook stirring constantly for 2 to 3 min.  Check consistency: when mounded with the spoon, the pudding should sloooowly ooze down almost completely flat.  If too thick, add a little milk. If too thin, stir & boil a little longer.

Add vanilla & food coloring & stir well.  May be served hot or cold, with milk or plain.  Garnish with a sprinkle of brown sugar or cinnamon-sugar if desired.