Simple and comforting. This dessert can also double as breakfast and is a great way to use left-over brown rice.
Course: Breakfast, Dessert
2cupsCooked brown riceFreshly cooked, or this is a great way to use leftover rice!
1 1/3cupsNon-dairy milkAlmond milk or Ripple brand pea milk (add 7 more grams protein than almond milk)
1tbspSoft unsalted butter
1/8 tspsea or Celtic salt
1tspPure vanilla extract
4 Fresh eggs
1/2 tspLemon rind, finely grated
1tspLemon juice, freshly squeezed
Cinnamon or baking spice mix
Lightly butter a 1 quart souffle or casserole dish
Preheat oven to 350 degrees F
Have ready, 2 cups cooked brown rice
Combine and beat well: milk, salt, honey, butter, vanilla, and eggs
Stir in to combine: rice, lemon rind, lemon juice, and raisins
Pour rice/custard mixture into prepared, butter baking dish. Do not cover. Sprinkle with cinnamon or baking spice mixture (Penzey's Baking Spice is great!)Bake the pudding until set, 50-55 minutes. Test with butter knife - if set properly, knife will be clean when you remove from center of pudding. If not set, return to over another few minutes until tests done. Serve hot or cold. Refrigerate any leftovers.
Notes: Leftover rice pudding makes a great breakfast dish- just pour warm coconut milk over the top!