Ingredients

1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1 egg
1/4 teaspoon vanilla extract
1 tablespoon butter

Directions:

Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. 

Bring to a boil, then reduce heat to low and simmer for 20 minutes.Beat the egg in a small bowl. 

Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. 

Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.