Sunday, December 2, 2007
Sunday Supper/Rice Pudding and Rice Bread
This recipe comes from my old, stained and torn copy of Moosewood Cooking. This is a perfectly wonderful rice pudding.
2 cups cooked brown rice
1 cup milk combined with 1 t. vanilla
1/3 cup honey
handful of raisins
1/2 t. cinnamon
dash of nutmeg
1/2 t. freshly-grated lemon rind
1 cup plain yogurt
Beat eggs, milk, and honey together in a blender.
Combine with cooked rice and remaining ingredients, except for the yogurt.
Spread into a buttered 8 inch square pan, and bake in preheated 350º F. oven for 25 minutes.
Stir well every 8-10 minutes during baking.
Remove from oven after 25 minutes.
It'll still be loose, but will solidify as it cools.
After it has cooled 10 minutes, stir in the yogurt.
Eat it hot, warm, or cold.
This is from my American Harvest cookbook.
Philpy (Hot Rice Bread)
1 cup well-cooked brown rice
1 egg, well beaten
1/2 cup milk
1/3 cup whole wheat flour
1/2 t. salt
1/2 t. baking powder
2 T. melted butter
Preheat oven to 350º F.
Mash the rice as finely as possible with the tines of a fork. (I never do this)
In a mixing bowl, combine the beaten egg with the milk, then stir in the mashed rice.
Add the flour, salt, baking powder and stir briskly until the mixture is smooth.
Stir in the melted butter.
Pour the mixture into an oiled 9-inch pie pan.
Bake for 30 minutes, or until golden brown and set.
Cut into wedges and serve hot with butter, jam, or maple syrup.
This supper is one of our very most favorites. I've been making both recipes for a long time, and they go well together. We call it our "rice is nice" meal.