Thanksgiving Desserts: Brown Rice Pudding Recipe

Looking for some old-fashioned comfort food to fill your tummy as you sit by a fire with a good book? Search no further. Yams or other winter squash make this aromatic and delicious cold-weather dish more nutritious.

Serves 6

· 3½ cups whole milk, divided
· ½ cup short-grain brown rice
· ¼ teaspoon sea salt
· 1½ cups peeled and diced yams
· 3 large eggs
· ¼ cup honey
· 1 tablespoon vanilla
· ½ teaspoon cinnamon
· ¹/³ cup dried cranberries

In a medium saucepan, combine 3 cups of the milk, brown rice, and salt. Heat to almost boiling then reduce heat and simmer, covered, stirring occasionally for 1 hour. Stir in the yams and continue to cook, also covered, until yams are tender and rice is creamy and thick, about another 30 minutes.

In a medium bowl, whisk together the remaining ½ cup milk, eggs, honey, vanilla, and cinnamon.

Stir in cranberries. Gradually stir this mixture into the hot rice mixture and cook until thickened, about 5 minutes. Serve warm or cold.

51xbAPDeo2L__SL160_About: Chef Patty James is the co-author of  the new book More Vegetables, Please!  Throughout the book the authors, doctor and nutrition specialist Elson Haas and natural chef Patty James, offer suggestions for changing the way the vegetables are prepared, how to make healthy dishes more appealing to picky eaters, and point out which recipes are especially fun for kids who want to help in the kitchen. The book contains delicious, vegetable rich desserts that are perfect for the winter holidays.