Ingredients

Instructions

  1. In medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring.
  2. 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.
  3. Place the 2 cups of cooked rice into the pan used to cook the soy milk mixture.
  4. 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.
  5. Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
  6. Remove from heat, cover top with wax paper and place in the refrigerator to cool.