3/4 cup uncooked Jasmine rice
2 cups vanilla Silk soymilk (devided, 1 1/2 cup and 1/2 cup)
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 Tablespoon butter
cinnamon (I didn't measure, I love cinnamon so I used about THIS MUCH!)
1. In a medium saucepan, bring 1 1/2 cups WATER to a boil. Add rice and stir. Reduce heat, cover aned simmer for 20 minutes.
2. When rice is tender and water is all absorbed, add in 1 1/2 cups Soy milk, sugar, salt and cinnamon. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining 1/2 cup Soy milk and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter. Add to serving bowls and top with a dash of cinnamon. Serve warm.
