This is a healthy option for dessert; it even fits the bill for breakfast, with whole grain brown rice and a custard egg filling, lightly sweetened with honey. Leftover rice from a previous meal can be used; white rice can also be substituted. Makes 8 servings.

Ingredients:

• 5 c. milk (your choice of low-fat or regular)
• Approx. 1 1/2 c. cooked brown rice
• 1/2 c. (1-2 handfuls) raisins
• 2/3 c. honey
• 8 eggs
• 1 TBS. vanilla
• 1 tsp. salt
• Cinnamon
• Nutmeg

Scald (or microwave for 10 min. or so), just until milk gets slightly foamy: > 5 c. milk (low-fat or regular)

Prepare pan by sprinkling cooked rice and raisins over bottom of 12 x 8 " pan: > approx. 1 1/2 c. cooked brown rice > 1/2 c. or so raisins

In a mixing bowl, stir well until blended: > 2/3 c. honey > 8 eggs > 1 TBS. vanilla > 1 tsp. salt

Add scalded milk to the bowl, blending until smooth. Pour over the pan of rice and raisins. Sprinkle  with nutmeg and cinnamon. Bake in a larger pan filled halfway up w/ water, at 350 degrees for 35 minutes. Serve warm or cold.