April 4, 2008

Rice Pudding

This recipe is modified from my well-worn copy of The Joy of Cooking. Whenever I make brown rice for a meal I make extra so that we have it available for rice pudding. It is easy to cook the rice pudding in the oven at night before bed, refrigerate it and have a nutritious breakfast waiting for the family in the morning!

1-2 c. of cooked brown rice, set aside. (If you use less rice it will be more custard-ey, if you use more rice the rice will absorb much of the moisture and it will be starchier, almost loaf-like.)

Combine and beat well, then add to rice:
1 1/3 c. milk
1/8 tsp sea salt
4-6 Tbsp. Rapadura sugar
1 Tbsp melted butter
1 tsp vanilla
4 eggs

1/3 c. raisins, dates or currants. Coconut can be a great addition too.

Grease a baking dish (the depth and size of the dish will influence how long the custard needs to cook.) Put mixture in dish and bake at 350 until set, about 45 min. 6-8 servings.

1 comment:

Dan Kent said...

Thanks Krista! This looks great. We often have a leftover cup of rice that I can now repurpose for a good snack/dessert. Of course H. is not a big fan of rice pudding, but I bet the kids will be all over it.