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Post by braided-rug on Apr 29, 2007 14:15:41 GMT 10
Use up your left over cooked brown rice.
Brown Rice Custard Pudding
Yield 6 to 8 servings
4 eggs 1 teaspoon vanilla 1 teaspoon nutmeg 1 quart (US) whole milk 1/2 cup non instant powder milk 2 tablespoons honey 1/4 cup raw wheat germ 1/2-1 cup cooked brown rice 1/2 cup raisins 1/8 teaspoon salt
Preheat oven to 325o. Beat eggs well, stir in vanilla and nutmeg. In a large, separate bowl, beat milks together until smooth. Add honey. Stir in the rest of the ingredients, mixing well. Stir in the eggs gently but thoroughly. Pour into a well-greased, 2 quart baking dish; sprinkle nutmeg on top. Put baking dish in a large baking pan nearly filled with hot water and bake for about 45 minutes or until knife inserted in the centre comes out clean.
From ideals Meatless Meals Cookbook by Donna A. Paananen
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