Brown Rice Raisin Pudding
Yield: 4 servings.
1/2 cup raisins
In a small bowl, place raisins in 1/2 cup milk to soak. Set aside.
In a medium saucepan over medium-low heat, cook rice with 1 cup milk, stirring frequently, until all liquid is absorbed. Remove from heat.
Preheat oven to 325 F. Generously butter 4 individual souffle or baking dishes.
In a large bowl, mix eggs with remaining 2 1/2 cups milk, blending well. Stir in vanilla, brown sugar, cinnamon, and nutmeg. Add to cooked rice, stirring well to blend. Stir in raisins. Spoon rice mixture evenly into prepared baking dishes.
Bake for 20 minutes or until center is firm.