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Rainbow Rice Pudding

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Ingredients
  Chopped pitted dates 1⁄2 Cup (8 tbs)
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Chopped raisins 1⁄2 Cup (8 tbs)
  Boiling water 1 Cup (16 tbs)
  Lemon 1⁄2 Cup (8 tbs), juiced
  Cooked brown rice 1 Cup (16 tbs)
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Egg yolks 2
  Milk 1 Cup (16 tbs)
Directions

Pour boiling water over fruit and let stand 1 hour.
Drain and stir in the lemon juice.
Mix the rice with the nutmeg, cinnamon, egg yolks and milk.
Preheat the oven to 325°F.
Starting and finishing with a rice layer, put alternate layers of fruit and rice in a well-greased souffle dish.
Cover the dish and bake for 1 hour.
Remove from the oven and stand the dish in a pan of warm water for 10 minutes.
Run a knife around the edge, and turn the pudding out onto a serving dish.
Serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Rice
Interest: 
Gourmet

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