| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Cooked rice (basamati is yummy!) |
| 2 | c | Almond mylk (or plain rice milk) |
| 1 | tb | Cashew butter or other nut butter |
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1/4 | c | Raisins; plumped |
| Sprinkle cinnamon |
INSTRUCTIONS
>From the rfcj newsgroup ... Here's a version in which I use a little nut butter to make it a bit creamier, which seems to help without significantly altering the taste: simmer the rice and "milk" together for 5-10 minutes. Add the nut butter. In a separate container beat the eggs, and add the sugar, vanilla, raisins and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use parve margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake in a 350 degree oven for 35-40 minutes. note: Almond Mylk is a rice and almond "milk", my favorite milk substitute (not good eonugh to drink straight or on cereal though, IMO) From: robyn@ai.mit.edu (Robyn Kozierok) Posted to JEWISH-FOOD digest V97 #229 by jefffree@eskimo.com on Aug 10, 1997
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