Ingredients
13 cup sugar
1 teaspoon vanilla extract
14 teaspoon cinnamon
1 egg
2 cups cooked brown rice
Method
Sources
📖
Recipe1M+
dataset
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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in medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring. in a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg. place the 2 cups of cooked rice into the pan used to cook the soy milk mixture. add the soy milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer. simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency. remove from heat, cover top with wax paper and place in the refrigerator to cool.