Mounds of Protein Pudding

• 18 cup short grain brown rice, not instant
• 12 cup water
• 3 eggs
• 14 cup honey
• 3 tablespoons butter, melted
• 3 tablespoons cocoa
• 2 tablespoons flour
• 1 teaspoon vanilla
• 14 teaspoon salt
• 34 cup buttermilk
• 34 cup coconut milk
• 14 cup hulled split mung beans
• 14 cup coconut (optional)

1. In a saucepan with a tightly fitting lid, combine the rice and water.
2. Bring to a boil, cover and reduce heat.
3. Simmer for 40 minutes until tender but with a little bite.
4. Drain if necessary.
5. In a large bowl, beat eggs and honey until light yellow and fluffy.
6. Add melted butter, vanilla, cocoa, salt and flour.
7. While still mixing, slowly add add buttermilk and coconut milk.
8. Put mung beans, cooked rice and coconut (if desired) in a deep ovenproof casserole.
9. Pour cocoa mixture over the beans and rice and mix well.
10. Bake at 350 degrees for 1 hour.
11. Serve warm or cold.

short grain brown rice, water, eggs, honey, butter, cocoa, flour, vanilla, salt, buttermilk, coconut milk, beans, coconut

Taken from www.food.com/recipe/mounds-of-protein-pudding-93307 (may not work)