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Friday, October 22, 2010

GYPSY'S RICE CUSTARD PUDDING

This recipe has been passed down through family and friends and modified each step of the way, here's my earthy gypsy version:

You will need  a 2 1/2 quart casserole dish and a 9x13 pan

5 eggs beaten
3 C milk
1/2 C honey
2 1/2 - 3 C cooked brown rice
1 t vanilla
1/2 t salt
* raisins, if you like

Mix, put in casserole dish, sprinkle generously with warming cinnamon.
Fill the 9x13 pan with boiling water that will rise 3/4 up the sides of your custard dish.
Put in a 350 degree oven check at one hour and bake 15-20 minutes more if needed.

I'm an early riser and a firm believer in second breakfast, especially in the winter, and a little of this rice custard in the morning hits the spot. Enjoy!

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