My Mom’s Delicious Peanut Butter Rice Pudding

*Preheat oven to 450*

• 2-3 cups of cooked rice
  Lively Tip: Use brown rice instead of white for some extra fiber.
• 3 eggs
  Lively Tip: Go organic with brown eggs from free-range chickens
• 3/4 to 1 cup sugar
  Lively Tip: Substitute raw local honey for sugar.
• 3/4 to 1 cup chunky peanut butter
  Lively Tip: Make your own sugar-free, all natural PB at your local organic market or Whole Foods grocery store.
• Handful of raisins
  Lively Tip: Mix regular raisins with golden ones for a tasty flavor combo.
• 1/2 teaspoon cinnamon

Combine all ingredients in a large bowl and mix well. The peanut butter should be totally mixed in with the eggs and it will all be coating the rice evenly. Transfer into a soufflé dish. Pour in milk (Mom always used 2% but I don’t think it matters) to about 1″ below the top of the pan.

Place soufflé pan in another dish (like a 9×13 casserole dish) and put both in the oven. Pour 2-3 cups of hot tap water into the outer pan.

Bake at 450 for 15 minutes and then at 350 for 40-45 minutes. You’ll know it’s finished when a knife inserted into the center comes out mostly clean (it’ll never be completely clean, but there should be only a teeny bit of pudding on it.)

Let set while cooling for about 20 minutes before serving. Drizzle on a little organic heavy cream (I like Horizon) when you dish it up for an extra treat. Enjoy!

Contents © Copyright 2007 Kristen King

Post from: Blisstree

Healthy Dessert You Can Make Tonight: Peanut Butter Rice Pudding