making a balsamic sauce?

Balsamic vinegar is, at least in my opinion, one of God's gifts to vegetables. I love steaming or sauté-ing veggies and putting them over brown rice with olive oil and balsamic vinegar. Here's the rub, though. How do I turn thin, watery balsamic vinegar into a thicker sauce? Something that won't collect at the bottom of my bowl and turn my rice into a stubborn, soupy mess?

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