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Rice and Raisin Breakfast Pudding

Yields 4 servings
A good use for leftover rice. Can be served hot or cold.

1 cup water
1 cup uncooked brown rice
1/2 cup raisins or currants
1/4 cup real maple syrup or date sugar
1 cup soy milk
1 tsp ghee or butter
1/2 cup toasted and chopped almonds or sunflower seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes, or until rice is tender.

In a medium saucepan, combine all ingredients. Bring to a boil over medium-high heat, then immediately reduce heat to low and simmer, stirring frequently, until thickened about 6 to 8 minutes. Spoon into bowls and serve.

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