Brown Rice Pudding

• 3 c. cooked brown rice
• 2 c. milk
• 2/3 c. sugar
• 2 eggs, lightly beaten
• 1 tsp. vanilla
• 1 tsp. grated orange peel (optional)
• 1 1/2 c. fresh or frozen unsweetened raspberries
• mint sprigs
• whipped cream
• nutmeg

1. In saucepan heat brown rice, milk and sugar until sugar is dissolved and mixture is hot, but not boiling.
2. Remove from heat. In bowl combine 1/2 cup hot milk mixture and eggs.
3. Slowly stir egg mixture back into milk mixture.
4. Cook over medium heat 5 to 8 minutes until custard is just thickened.
5. Remove from heat.
6. Stir in vanilla and orange peel.
7. Cover and chill 1 hour until thickened.
8. Serve in 6 parfait or tall glasses, alternate layers of raspberries and pudding.
9. Garnish with nutmeg.

brown rice, milk, sugar, eggs, vanilla, orange peel, raspberries, mint sprigs, whipped cream, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550515 (may not work)