Rainbow Rice Pudding
|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)|
|Milk||1 Cup (16 tbs)|
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.