Sunday Brunch (Gluten-Free February): Apple Pie-Style Rice Pudding

INGREDIENTS:
1/2 cup Rice, short-grain, uncooked
1 cup + 1 tbsp Water
1/2 Apple, small, peeled and diced
3/4 cup Almond Milk, divided
2 tbsp Rice Flour (or Nut Flour)
2 tbsp Sugar
1 tbsp Brown Sugar
1 Egg Replacer (Ener-G is GF)
1/2 tsp Cinnamon
1 tsp Vanilla Extract



Boil the water in a medium saucepan and add a dash of salt. Add rice and diced apple to the pot, cover and simmer for 18 minutes.

With about 5 minutes left on the timer, bring 1/2 cup almond milk to a low boil. Meanwhile, combine rice flour, sugars and 1/8 cup almond milk in a small mixing bowl. Add the Ener-G (already mixed by the box), vanilla, cinnamon and another 1/8 cup almond milk. Add the spiced mixture to the heated milk and stir frequently until thickened. Remove from heat and stir in finished rice. Serve hot or cold as desired.