Ingredients

  • 12
    cup
  • 1
    cups
    water
  • 3
    cups
    milk, whole
  • 3
    eggs, beaten
  • 12
    cups
    brown sugar
  • 12
    cups
    raisins or cranberries, dried (or dates, chopped)
  • 12
    tsp
    nutmeg, freshly ground
  • 12
    tsp
    cinnamon, ground (optional)
  • 12
    tsp
    vanilla extract
  • 14
    tsp
    sea salt
  • Walnuts, chopped for garnish
  • Cinnamon stick, for garnish
  • Whipped cream, for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 300
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 95mg 32%
Sodium: 210mg 9%
Total Carbohydrate: 48g 17%
Dietary Fiber: 2g 7%
Sugars: 33g 66%
Protein: 10g 20%

Instructions

  1. Add Lundberg Organic Short Grain Brown Rice and water to a medium saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer and cook for 45-50 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside to cool. Set oven to 350 degrees.
  2. Beat eggs and sugar until smooth. Add milk, sea salt, and vanilla extract. Add rice and raisins.
  3. Pour into greased shallow baking dish. Sprinkle with nutmeg and/or cinnamon.
  4. Set in pan of hot water and bake at 350 degrees for 90 minutes or until custard is set.
  5. After baking for approximately 30 minutes, gently stir custard to suspend rice.
  6. Serve warm or cold with milk or whipped cream, cinnamon stick, and chopped walnuts.

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