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
Ingredients:
· 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
Directions:
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.
About: Chef Patty James is the co-author of the new book More Vegetables, Please!
