Friday, August 23, 2013

Spicy Brown Rice Pudding with Dates

(from Super Foods by Dolores Riccio)

Spices and flavorings have their chemical effects, just as foods do. Nutmeg, cinnamon, and vanilla, for instance, are all stimulants. Allspice is a relaxant, however, as is milk, so you’ll come out about even with a dish of this spicy pudding.

2 cups cooked brown rice
1⁄2 cup chopped, pitted dates
3 eggs or 3⁄4 cup prepared egg substitute
1⁄2 cup sugar
1⁄2 teaspoon vanilla
1⁄4 teaspoon each allspice, cinnamon, nutmeg, and salt
2 cups scalded milk (can be low-fat)

Fluff the rice to separate the grains and put it into a buttered 2-quart casserole. Stir in the dates. Put the casserole into a larger pan. Preheat the oven to 325 degrees F. In a medium-size bowl, whisk the eggs with the sugar, vanilla, and spices until the mixture is light and well-blended. Slowly pour in the hot milk while continuing to whisk. Stir the milk-egg mixture into the rice. Arrange the casserole and surrounding pan on the middle rack of the oven, and carefully pour boiling water into the larger pan to an inch from the top of the pan. (Don’t fill the pan with boiling water before it’s in the oven. You could get a nasty burn if it spills or splashes on you.) Bake the pudding until a knife inserted near the center comes out clean. If you’ve used whole eggs, this will take from 45 minutes to 1 hour; if an egg substitute, it may take longer. Let the pudding cool until it’s just warm before serving. Serve with spoonfuls of vanilla yogurt, if desired. Makes 6 servings.

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