Apple Cinnamon Brown Rice Pudding

Combine water, rice, and salt in a large, heavy-bottomed pot (such as a Dutch oven). Bring to a boil, stir once, and cover with a tight-fitting lid. Reduce heat to low and simmer for about 40 minutes, or until most of the water is absorbed.

Remove rice from heat, place in a bowl, and set aside.

Add the milk, brown rice syrup, maple syrup, vanilla, and cinnamon to the pot. Bring to a very low boil over medium heat, stirring often so the milk doesn’t burn. Lower heat to medium/medium-low.

Add in the cooked rice, raisins, and chopped apple. Cook over medium/medium-low heat, stirring frequently. If a “skin” forms, just stir it back into the pudding. Simmer until the milk cooks down and the rice is creamy, about 30 minutes. Note: it is especially important to tend to the pudding towards the end of the cooking time. Do not walk away from the stove, or your pudding will burn.

Transfer rice pudding to a large bowl, and let cool. Serve warm or cold.