Name: Brown Rice Pudding
Ingredients: 2 c Cooked brown rice; 2 1/2 c Milk; 3/4 c Sugar; 2 lg Eggs -or-; 3 sm Eggs; 1 ts Vanilla; 1/2 c Raisins (optional)

The size of the crowd rather than the depth of the heart determined success. If the crowd was large then surely God was blessing the ministry. Churches were built by demographic studies, professional strategists, marketing research, meeting “felt needs” and sermons consistent with these techniques. We were told that preaching was out, relevance was in. Doctrine didn’t matter nearly as much as innovation. If it wasn’t “cutting edge” and consumer friendly it was doomed. The mention of sin, salvation and sanctification were taboo and replaced by Starbucks, strategy and sensitivity.

Bob Burney

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Polish	Dessert	8	Servings

INGREDIENTS

2	c	Cooked brown rice
2 1/2	c	Milk
3/4	c	Sugar
2	lg	Eggs -or-
3	sm	Eggs
1	ts	Vanilla
1/2	c	Raisins (optional)

INSTRUCTIONS

Heat milk to just below boiling and add rice. Beat eggs, add sugar,
vanilla and raisins. Combine with rice-milk mixture and pour into shallow
baking dish. Bake at 325 degrees for about 25 minutes until custard is
firm.
NOTE: Brown rice is raw rice which has not been polished to the white
stage usually seen.
ARKANSAS RICE DEPOT, INC.
PO BOX 808, 825 W. THIRD STREET
LITTLE ROCK, AR  72203
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”