Breakfast Idea: Brown Rice "Pudding"

This is something I made up one morning when C was on an oatmeal strike but we wanted something warm and quick.  To be honest, I have no idea what rice pudding is.  It sounds very British.  And I imagine it takes a long time and a lot of effort.  So I'll stick with this.   All three kids love it and will eat it in shocking quantities.  It's great for letting the kids help - they can measure, pour (who knew there could be such pleasure in successfully pouring something into a pan?), crack eggs, cut butter, and learn how things change when we add heat to them.  It also has a wonderful texture with sufficient "stickiness" for the littlest ones learning how to use a spoon.

Brown Rice "Pudding"

Ingredients

• 2 Cups cooked brown rice (I often freeze my extra but also love TJ's frozen brown rice)
• 2 cups milk (I use whole because that's what I have on hand for my little ones)
• 1/2 inch piece of vanilla bean or 2t good vanilla extract
• 1 cinnamon stick or 1 t ground cinnamon
• 1/4 tsp salt
• 2T butter (optional)
• 2T brown sugar (optional)
• 2 eggs

Method

1. In medium saucepan, combine rice, milk, vanilla bean pod and seeds scraped from inside, cinnamon stick, and salt, and bring to low boil.  Don't bother defrosting rice if it's frozen. 
2. Reduce heat to low and simmer until hot.
3. In separate bowl, beat eggs lightly and temper by slowly adding spoonfuls of hot rice/milk combination and beating with a fork - add one spoonful, beat, another spoonful, beat, etc.  I usually use 4-5 spoonfuls.  The idea is to warm up the eggs so that they don't scramble when you add them to the rice pan.  You don't want chunks of scrambled eggs.  
4. Add tempered eggs to rice pan and stir.  If it is not thick enough for you after a few minutes on very low heat, you can repeat the process with another egg.
5. Add butter and brown sugar, stir to combine.
6. Serve warm.