Hearty Rice Pudding
Rice pudding has a yummy taste, but I don’ t normally eat white rice and I wanted to find something better. I think I have. This pudding has all the great taste of rice pudding, but it has an added yum that comes from the brown rice. Brown rice can be time consuming, but I make mine while I am in the kitchen making something else. NO muss, no fuss and two things done at once. It keeps in the refrigerator for a week or more and you will be surprised how much you use it if you have it ready to go!

3 c milk (I use low fat)
½ c uncooked brown rice
1 c + 1 tsp brown sugar
1/8 tsp salt
1 tsp vanilla extract

2 eggs, lightly beaten (you can use egg substitute)

½ pint fresh raspberries (or strawberries)

In a medium saucepan, combine the milk, rice, ¼ cup of the sugar, salt, and vanilla extract, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1½ hours. Remove from the heat, and let cool for 5 minutes.

Stir ½ cup of the rice mixture into the eggs. Gradually stir the egg mixture into the saucepan.

Place over medium-low heat, and cook, stirring constantly, for 5 minutes, or until thickened. Cool for 10 minutes to serve warm. Or place in a bowl, cover with plastic wrap, and refrigerate for at least 3 hours.

Reserve half of the raspberries for garnish. In a blender, puree the remaining raspberries. Strain to remove the seeds, and stir in the remaining 1 teaspoonful of sugar.
To serve, spoon the pudding into dessert dishes, drizzle with the raspberry sauce, and top with the remaining raspberries.

Note:
I happen to love raspberries, but they can be expensive. I tried strawberries and they work, too. In fact, I think any fruit would do. The pudding alone is fantastic and fruit just adds that something extra. I did not add sugar, nor did I strain them…I liked them just the way there were.


- posted by Shar @ 11:49 PM