Saturday, March 27, 2010

Rice Pudding

Here's a tasty treat. I usually make this with leftover brown rice and vanilla soy milk, but feel free to use whatever kind of rice or milk you like best. I also like to load this up with raisins, they add a special sweetness to this. Serve it with milk for breakfast, plain for a snack, or with a little bit of fresh fruit for dessert.


1 cup milk or soy milk
2 whole eggs
1/4 cup sugar
1 tsp vanilla
1/2 cup raisins
1/2 tsp cinnamon

1 cup cooked brown rice


Preheat oven to 350 degrees. Pour milk into a medium size microwave safe bowl and heat for 1 minutes until warm. Add remaining ingredients to bowl and mix to combine. Lightly grease an oven baking pan or bowl and pour all ingredients into the bowl. Bake the pudding in a water bath. To do this, set the cooking pan with the rice pudding into a second larger pan. Add water to the larger pan so that water comes up about 1/2 inch on the side of the pudding. Check for doneness after 45 minutes by seeing if the outside of the pudding is set (the center will still be moist, but should no longer be runny). If the center is still runny, cook for an additional 5 minutes and check again. Total cooking time will be between 45 minutes and 1 hour. Remove the pudding when done a let cool. The pudding will continue cooking as it cools, and the center will set. Eat when slightly warm or refrigerate and eat cold.

Serves 4.

Stealthy Cooking Tip: Here's a good dish to introduce whole grain brown rice to you and your family. If you're not used to the chewy texture of brown rice, the sweetness of the raisins will enliven the taste of the dish and balance the textures.

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