Brown Rice Custard

This is one of my most favorite desserts. In fact, you can eat it hot. You can eat it cold. You can even eat it for breakfast. I will show you the original version followed by my healthy modifications. Brown rice is an excellent source of whole grains.

1 1/2 cups cooked brown rice
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon nutmeg
3 eggs, slightly beaten
1/4 teaspoon salt
2 1/2 cups milk, scalded
1 tablespoon butter

1. Combine ingredients, except nutmeg, and pour into greased, 9x9 baking dish.
2. Place dish inside larger dish. Pour hot water into larger dish so the water comes half way up smaller dish's sides.
3. Bake 45 minutes at 325 degrees.
4. Sprinkle with nutmeg.

Modified
1 1/2 cups cooked brown rice
1/2 cup honey
2 teaspoons vanilla
1/4 teaspoon nutmeg
3 eggs, slightly beaten
1/4 teaspoon sea salt
2 1/2 cups milk, scalded
1 tablespoon butter

1. Combine ingredients, except nutmeg, and pour into greased, 9x9 baking dish.
2. Place dish inside larger dish. Pour hot water into larger dish so the water comes half way up smaller dish's sides.
3. Bake 45 minutes at 325 degrees.
4. Sprinkle with nutmeg.

**Make sure you sprinkle the nutmeg on after it is done baking. Otherwise, it will not set up and take about twice as long to bake. I learned that lesson the hard way. You can also add a little cinnamon too! Yummy!

I have a few other recipes that I will share later. I do want to take some time to move on to my next topic--hydrogenated oils. Until then....