Leftover brown rice; "waste not want not," my mother always taught me; It's a simple rice pudding.
3 eggs
 1/4 cup of non-GMO sugar
 1/4 teaspoon salt
1 1/2 teaspoon vanilla
 1 cup of cooked brown rice
 2 1/2 cups of milk (I do; 1 cup of organic high protein soy milk to a half a cup of real whipping cream. Yum; place in a pan of bath water into a 325 degrees. It's done when I can make the knife come out clean in the center. This It makes its own pudding if the ratio is right; sprinkle nutmeg on top. Don't like this photo mine is smoother and taste so good.
Add water in pan to place the pan of pudding, so it will not scorch.
I've done this recipe with my best left-over breads too. Using the bread the ratio can be the same (them more textured and dense the bread the more heavy it can be, so be careful with texture density.
Try again next time a bit differently ratio? You can add raisins, nuts or cranberries'.
It is a good healthy snack at 3:00 and right before bed for diabetic. It has gobs of fiber and the protein needed to keep blood sugar level.

BROWN RICE PUDDING

This recipe has lots of vanilla custard, quick and easy to make and you can change the recipe the next week into the best whole wheat bread pudding. When you have left over rice from another meal is good timing to make this rice. It's a good healthy snack food at 3:00 am to have on hand whenever hungry. I use the same recipe for my bread pudding. (...use good whole grain breads with fiber, or gluten left over breads) You can use white rice, the cooking time is different. Cook rice as directed on package.

First, Bring brown rice to boil for about 40-5 in small pot with lid, then turn down heat, so it will not boil over and absorb water for the rest of the time. (Keep in little more than twice as much water then rice)  For vegan just cook the brown rice later sweeten to taste and add in raisins if desired. (Replace nut/or, almond milk i.e. for some of the water or milk.)


 If I'm in a hurry I do this quick recipe.
Ingredients
Combine: Important whisk the liquids together, adding in the bread or rice added in later.
3 beaten eggs,
1/4 cup sugar or (a bit of agave mixed, w powdered Stevia, it gets sweeter as it sets up)
1/4 teaspoon salt,  (less if you put salt in cooked rice
ADD: 2 1/2 cups cream or almond/rice milk, soy or cream-for milk. Soy/protein is what I use.
1 1/2 tsp. vanilla, (plus, a little dab of lemon flavoring)
ADD: 1 cup cooked brown rice
Handful or 1/2 cup raisins (for this recipe in bread pudding add cranberries and nuts; good for left-over gluten free breads)
A dash of nutmeg on top before putting pudding mixture in oven.
Bake in buttered casserole dish for abt 50 minutes (or until it becomes a more solid custard and a knife will come out clean)
Bake at 325 with the casserole dish, in a pan of water, so it's not tough.
Refrigerate and cool (top with Real Ready Whip)
Tip: On cooking Brown rice always needs more water 45 min, bring to a boil then after any needed water, boil down and if needed, add more liquid then don't lift the lid to peek. (depending on how much rice used) brn rice needs more cooking time than white. Let rice on the top of stove cool in the pan, don't lift that lid. When it cools down fluff then I freeze one cup of rice to each zip lock baggies for this recipe. Follow directions on your rice.
* Bread Pudding: I use walnuts for the fat I need, and/or a bit of cranberries, keep it light because my bread was heavier. I topped it with my favorite spray RedyWhip (brand name) when served. It keeps down adding any more sugar.
https://www.pinterest.com/ptsherm/bakery/

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