Creamy Rice Pudding

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

5 eggs

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.

Comments

[Elizabeth Foss]

Oh yum! Great idea Rebecca! I think I'll make this with brown basmati rice and serve it for breakfast tomorrow.

[Rebecca]

Rice pudding is one of my favorite dishes. I hope you enjoyed it!

[Tina P.]

How many does this serve?

[stef]

yum, that looks soooo good. i *love* rice pudding. and the eggs must make it especially rich and yummy!!

[Rebecca]

Gee Tina, I don't know why I didn't answer this sooner but I don't know how many it serves. It depends how much of it each person eats. Four maybe...five?