Creamy Rice Pudding

Contributed By Jen McCormack, from "the Moosewood Cookbook"

Ingredients 

• 2 cups cooked rice
• 2 eggs
• 1 cup milk
• 1/3 cup honey or malt
• 1 tsp vanilla
• 1/2 tsp salt
• handful of r aisins/chopped dates
• 1/2 tsp connamon
• dash of nutmeg
• 2 tsp fresh lemon juice
• 1 cup yogurt/cream
  

Method

1. Beat eggs, milk, honey/malt together in a blender/whisk by hand.
2. Combine with cooked rice and remaining ingredients, except yogurt/cream.
3. Spread into a buttered cake/loaf pan and bake (180 degrees)
4. Stir well every 8-10 minutes during baking.
5. Remove after 25 minutes.
6. It will be loose but will solidify as it cools.
7. After it has cooled 10 minutes, stir in yogurt/cream.
8. Eat it hot, warm or cold.