Peach Blueberry Rice Pudding

When I use brown rice for dinner, I save out a cup, and make rice pudding the next day.  This one is made the night before, refrigerated, and served cold.  It is luscious with the wonderful produce of summer.  You can rewarm in the microwave if you wish.

Follow this link to the recipe:

Peach Blueberry Rice Pudding

• 1 egg
• 1 cup cooked brown rice
• 1  cups milk
• 3 Tblsp brown sugar or honey
• 1 t vanilla
• 1/4 tsp salt (optional)
• 1 peach, peeled and diced
• ¾ cup blueberries, fresh or frozen

Night before: 

Preheat oven to 350 degrees.  Beat the egg, then stir in the next 5 ingredients. Pour into greased baking dish. Bake for about 40 minutes, until set.  Cool, cover and put in refrigerator.

Next morning: 

Remove casserole from refrigerator and zap in the microwave if you want it warm.  Stir in the fruit.  Serve.

Notes:

• To speed the cooking, put the casserole in the microwave for about 5 minutes while the oven is preheating.
• I confess that I sometimes put the uncooked rice pudding in the oven, set to come on in the morning.  I have never had a problem with it, but experts advise against letting a mixture with raw egg stay unrefrigerated overnight.  Listen to the experts.