The weather here is a bit nippy and rainy. Nothing tastes better than rice pudding on a day like today!
3 cups cooked brown rice
2 1/4 cups milk
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup honey or maple syrup
2 TBLS. grated orange peel
2/3 cup raisins
2 medium apples, cored and finely chopped
Butter a deep casserole dish and set aside. Preheat oven to 325 degrees.
In a blender or mixing bowl combine milk, eggs vanilla, spices and honey. In large bowl, thoroughly mix the rice, egg mixture, grated orange peel, raisins, and chopped apples.
Pour the pudding into the casserole dish and bake uncovered for an hour, until the custard is set and the pudding begins to brown slightly at the edges. Stir the pudding thoroughly at 20 minute intervals while it is baking and add a small amount of milk if it becomes too dry.
Serve hot from the oven or chill it and serve cold later. A dollop of fresh whipped cream adds the perfect finishing touch to each serving.