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Brown Rice Pudding

by Buffy Owens
November/December 2009
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2 cups cream
1˝ cups milk
4 eggs
˝ teaspoon salt
1 teaspoon cinnamon
˝ teaspoon nutmeg
2 tablespoons vanilla
˝ cup brown sugar
⅔ cup uncooked brown rice
1 medium parsnip (peeled, cut into small pieces)
1 cup dried fruit (nuts are optional)

Place the eggs, milk, and cream in a bowl and whisk until well incorporated. Add the salt, spices, vanilla, and brown sugar. Whisk again. Now add the uncooked brown rice, chopped parsnips, and dried fruit. Stir. The parsnips will float to the top. Place in a crock or deep pan that has been sprayed with a spray release. Bake for about an hour and a half until a toothpick or table knife comes out clean. The baking time will vary depending on your oven and the depth of your crock. Let set for 30 minutes. The pudding can be served hot or cold.
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