Spiced Fruit Rice Pudding
|Raw brown rice||1 1⁄2 Cup (24 tbs)|
|Milk||3 Cup (48 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Powdered ginger||1⁄4 Teaspoon|
|Fresh fruit/Soaked dried apples, apricots/ oranges-coarsely chopped||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Yogurt||1 Cup (16 tbs)|
Cook the rice in a pressure cooker or regular saucepan, using milk instead of water. Use 2 1/2 cups milk in the pressure cooker OR 3 cups for regular cooking.
When cooked the rice should be tender but will look soupier than rice cooked with water. Stir in the honey, egg, cinnamon, nutmeg, and ginger.
Oil a 1-quart casserole and spread one-half of the rice mixture over the bottom. Gently place one-half of the fruit chunks on top of the rice. Repeat the two layers and place in a 350°F oven.
Bake the pudding for 25 minutes. Remove from the oven and spread the 1 cup yogurt over the top. Chill several hours before serving.