| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
Desserts |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Honey or maple syrup or packed brown sugar |
| 1/4 |
c |
Roasted carob powder |
| 1 |
tb |
Vanilla |
| 1 1/2 |
c |
Nonfat milk |
| 3 |
|
Eggs; lightly beaten |
| 1 |
ts |
Freshly grated nutmeg |
| 1 |
tb |
Ground cinnamon |
| 4 |
c |
Cooked brown or basmati rice |
| 1/2 |
c |
Currants or dried cranberries |
| 2 |
tb |
Grated fresh orange peel |
INSTRUCTIONS
Preheat oven to 300 degrees. Whisk together honey, carob powder,
vanilla, milk, eggs, nutmeg and cinnamon in medium bowl. Stir in
cooked rice, currants and grated orange peel. Spoon into lightly
oiled 2-quart baking dish. Bake 1 hour or until liquid is absorbed
and pudding is lightly browned on top. Yield: 6 servings. By Mary
Carroll
Recipe by: St. Louis Post-Dispatch 4/15/96
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Feb 04, 1999, converted by MM_Buster v2.0l.
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