Brown Rice Pudding

Custard Filling, Lightly Sweetened; A Healthy Treat!

 

 

This is a healthy option for dessert; it even fits the bill for breakfast, with whole grain brown rice and a custard egg filling, lightly sweetened with honey. Leftover rice from a previous meal can be used; white rice can also be substituted. Makes 8 servings.

Ingredients:

 

5 c. milk (your choice whether low-fat or regular)

Approx. 1 1/2 c. cooked brown rice

1/2 c. (1 or 2 handfuls) raisins

2/3 c. honey

8 eggs

1 TBS. vanilla

1 tsp. salt

Cinnamon

Nutmeg

Scald (or microwave for 10 min. or so), just until milk gets slightly foamy: > 5 c. milk (non-fat or your choice)

Prepare pan by sprinkling cooked rice and raisins over bottom of 12 x 8 " pan: > approx. 1 1/2 c. cooked brown rice > 1/2 c. raisins

In a mixing bowl, stir well until blended: > 2/3 c. honey > 8 eggs > 1 TBS. vanilla > 1 tsp. salt

Add scalded milk to the bowl, blending until smooth. Pour over the pan of rice and raisins. Sprinkle  with nutmeg and cinnamon. Bake in a larger pan filled halfway up w/ water, at 350 degrees for 35 minutes. Serve warm or cold.