Rice Pudding - lucious - 4 servings

Use leftover brown rice for this.  Put together the night before, then just cook for breakfast.  Hot, delicious, perfect for a cold morning. 

Follow this link to the recipe:
Rice Pudding

• 2 eggs
• 1 1/2 cups milk
• 3 Tblsp brown sugar or honey
• 1 t vanilla
• 1/2 tsp cinnamon (optional)
• 1/4 tsp salt (optional)
• 1 cup cooked brown rice
• 1/4 cup raisins
• 1 tsp butter, dotted on top

Follow this link to the recipe:
Rice Pudding
Night before: 
Beat eggs, beat in next four ingredients. Stir in rice, fruit. Pour into greased ovenproof "refrigerator to oven" casserole. Dot butter on top. Cover and put in refrigerator.

Next morning: 
Remove casserole from refrigerator and stir.  (You may skip this step, and will get a layer of pure custard on top of the rice pudding.  Your choice)   Preheat oven to 350 degrees. Cook until set - about 40 minutes.

Notes:
To speed the cooking, put the casserole in the microwave for about 5 minutes while the oven is preheating. Stir, then put in the 350 degree oven for about 15 minutes. Variation – try chopped dried peaches and substitute almond extract for vanilla.