Brown Rice Pudding

• 3 cups nonfat milk
• 1/2 cup short-grain brown rice
• 1/4 teaspoon salt
• 1/2 cup milk
• 3 eggs
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup raisins
• 1 tablespoon unsulfured molasses

1. Bring nonfat milk, rice and salt to simmer in heavy medium saucepan.
2. Reduce heat to low.
3. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
4. Whisk milk, eggs, sugar, vanilla and cinnamon to blend in medium bowl.
5. Stir in raisins.
6. Gradually stir egg mixture into rice mixture.
7. Stir over low heat until mixture is just thickened, about 6 minutes.
8. Transfer to bowl.
9. Stir in molasses.
10. Cool.
11. Refrigerate until well chilled.
12. (Can be prepared 2 days ahead.)

nonfat milk, shortgrain brown rice, salt, milk, eggs, sugar, vanilla, ground cinnamon, raisins, unsulfured molasses

Taken from www.epicurious.com/recipes/food/views/brown-rice-pudding-167 (may not work)