|Milk||3 Cup (48 tbs)|
|Brown rice||1⁄4 Cup (4 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), sliced|
Pour milk into top of a double boiler.
Set over simmering water, and cook for about 2 1/2 hours, or until rice is quite tender.
Remove from heat.
Stir in honey, butter, and vanilla and almond extracts.
Preheat oven to 325 °F.
Butter a 9- or 10-inch quiche pan.
In a large bowl, beat eggs until frothy and well blended.
Add hot milk and rice mixture in a slow stream while beating with a whisk.
Stir in almonds.
Pour mixture into prepared pan, and bake for 30 minutes.