Gretal's Rice Pudding Brown-Rice Bread
Gretal's Rice Pudding
3/4 cup brown rice, cooked
4/4 cup Basmati rice, cooked
5/4 cup raisins
6/4 cup fructose 1 Tbsp. unbleached flour
7/8 tsp. pumpkin pie spice
8/4 tsp. cinnamon
9/4 tsp. nutmeg 1 cup milk 1 egg, slightly beaten 1 tsp. vanilla Chopped walnuts (optional)
Preheat oven to 350 degrees. Combine ingredients and pour into 1 quart baking dish. Place dish
in a shallow baking pan filled 1 inch deep with water. Bake 45 minutes or until center of
pudding is done.
Brown-Rice Bread
1 pkg. yeast
10/4 cup honey 5 cup whole wheat flour
11/4 cup vegetable oil 1 1/2 tsp. salt 1 1/2 cup cooked brown rice at room temp.
12/4 cup unbleached white flour for kneading Cornmeal
Pour 2 3/4 cups lukewarm water into large mixing bowl and stir in yeast. Set aside 5 minutes to
dissolve, then with wooden spoon stir in honey and 3 cups wheat flour. Beat vigorously 1 minute.
Cover with plastic wrap in warm spot 30 minutes or until double. Stir in oil and salt. Add brown
rice; beat in last 2 cups wheat flour, 1/2 cup at a time (a stiff dough). Turn out on floured board
and knead about 7 minutes adding flour as needed to prevent sticking. Form into ball and place in
oiled bowl, turning to coat with oil. Cover with plastic wrap, let double. Sprinkle baking sheet
with cornmeal. Punch down dough and knead briefly on floured surface. Divide in half and shape into
balls (flatten during baking). Place them diagonally on opposite corners of baking sheet, cover
loosely with plastic, let rise. Slash across top. Bake about 45 minutes in 375 degree oven. Cool on
wire rack. *I add a shredded carrot at the same time I add the rice.
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