Brown Rice Custard Pudding
|Whole milk||1 Quart|
|Non instant powdered milk||1⁄2 Cup (8 tbs)|
|Raw wheat germ||1⁄4 Cup (4 tbs)|
|Cooked brown rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Preheat oven to 325°.
Beat eggs well, stir in vanilla and nutmeg.
In a large, separate bowl, beat milks together until smooth.
Stir in the rest of the ingredients, mixing well.
Stir in the eggs gently but thoroughly Pour into a well-greased, 2-quart baking dish; sprinkle nutmeg on top.
Put baking dish in a large baking pan nearly filled with hot water and bake for about 45 minutes or until knife inserted in the center comes out clean.