Breakfast rice pudding

Maybe make this on a lazy Saturday morning when you’ve got lots of time. Or make it ahead of time for the week and just heat and serve in the mornings.

Breakfast rice pudding (4 servings)

1 cup uncooked short grain brown rice

1 ¼ cups coconut milk (or other non dairy milks)

1 ¼  cups water

½  tsp salt

1 tbsp brown rice syrup

1 tsp cinnamon

Chopped almonds or sunflower seeds (or other nuts/seeds) (optional)

Combine water and coconut milk in heavy pot; bring to boil, adding rice and salt. Simmer covered (do not stir) for about 45 mins or more until liquid is mostly absorbed and rice is soft. Remove from heat and allow to cool for 15 minutes. Stir in some brown rice syrup and cinnamon and top with nuts/seeds if desired.