Rice Pudding! The Ultimate Comfort Food

I’ve been sick all week.  So what do you do when your sick? You eat comfort food.

Apples and broccoli are not my idea of comfort food. I haven’t wanted sugar though. I have left over rice in the fridge so that spells R-I-C-E-P-U-D-D-I-N-G! So I dragged my tired behind to the store to buy my lovely raw milk and over to the other store to get some cage free eggs (Yeah I have chickens but couldn’t get to  my friend’s house where they live.)  I came home and made rice pudding for lunch. It was the best I’ve made in years cause I ‘m using whole milk instead of skim!!!  When I used skim milk I had to cook it for over 45 min. Today it was done in 30 min.

2-3 Large eggs from pasture fed chickens

1/3 c raw honey

1/4 tsp sea salt

2 c raw milk (I used about 3/4 c. cream cause I had some to be used up)

1-2 c brown rice (cooked)

Nutmeg & cinnamon for sprinkling on top.

Beat the eggs and honey together. Cook milk on medium heat on the stove till 118 degrees. Add the rest of the ingredients to the egg mixture and stir to combine.  Put in a glass dish and set it in another glass dish containing 1″ of hot water.  Bake for 30-35 min. in a 350 degree oven.  It’s done when you thrust a knife into it and it comes out clean.

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