| 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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