Leftovers and an early Seder, and Brown Rice Pudding

I had leftover tempeh salad today for lunch, I added some more pickle relish to it and it was a little milder.
Tonight I'm going to an early Passover Seder put on by the university I used to go to (since Passover falls during finals for them, they have it early), so no cooking tonight, but I will post one of my favorite recipes:

Brown Rice Pudding

1 C cooked brown rice
1-2 C vanilla soy milk
1 TBSP maple syrup
1/8 C raisins
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla

In a saucepan, put cooked rice and enough soymilk that your rice is floating in it. Add all other ingredients, bring to a boil, reduce heat and simmer for about 5 minutes until thickened slightly. (It will thicken more once it cools.)

All quantities are adjustable. I like to make extra rice when I'm having stir fry, and then make up some of this for desserts/breakfasts. If you don't want to use the points, use plain soy milk, splenda or SF maple syrup, and leave the raisins out.

It's a point for a TBSP of syrup, a point for the raisins, and around 2 pts for a cup of the vanilla soy milk.. A cup of rice makes about 2 servings, so 2 pts a serving.