Sweet Rice/Post-Cancer

I posted an old family favorite recipe for delicious rice pudding (or sweet rice) on my web site before my diagnosis for appendix cancer. Now this one makes more sense for my body:

MAKES 2 LARGE SERVINGS,
6 Tablespoons organic jasmine rice
1 Cup water
3-5 Cups organic vanilla soy milk
2 cinnamon sticks
1/3 Cup organic Half & Half
Additional Half & Half optional
2 Tablespoons agave nectar

Bring the rice and water to a boil, reduce to simmer. When the water is gone add 1 cup of soy milk, agave nectar and cinnamon sticks. Reduce the liquid again. Reduce or increase heat as needed, but watch carefully to not burn but keep the liquid reducing. The rest of the procedure is just add and reduce, using soy milk. At 1 hour reduce to 1/4 (dial) temperature. At 2 hours add 1/3 cup Half & Half in lieu of soy milk. Consumption of liquids may be reduced by keeping the heat at 1/4 (dial) temperature. Steaming instead of bubbling is fine. I use only 1 cup of additional soy milk in the final hour (after adding the Half & Half). At 3 hours, if thickened, transfer the mixture to a glass bowl and refrigerate. To serve,  one may drizzle 1/8" Half & Half over the top of the pudding and sprinkle with additional cinnamon as preferred. This additional Half & Half IS FATTENING!

No doubt I may (seldom)  fall off of the wagon and enjoy my sister's authentic sweet rice, but this antioxidant one is darn good too.

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