Here is a tasty holiday dessert that will satisfy your sweet tooth, add fiber to your diet and keep your insulin levels balanced with cinnamon. Enjoy, but do not overdo it.
CINNAMON BROWN RICE PUDDING
Serves 8-10
2-cups basic organic brown rice cooked in coconut milk until tender
3 eggs (pastured and/or organic)
1 ½ cups of heavy cream (you can find unpasteurized cream at DeKalb International Farmers Market)
1/3 cup of real maple syrup (organic and not Log Cabin)
2 teaspoons of pure vanilla extract
1/8 teaspoon of sea salt
1 teaspoon of cinnamon (preferably Chinese cinnamon)
1-2 cups of organic raisins if you love raisins use 2 cups (organic currants have less sugar)
¾ cup of crispy/toasted chopped pecans
Beat eggs with cream, maple syrup, vanilla, salt and cinnamon. Stir in cooked rice, pecans and raisins. Pour into a buttered casserole or soufflé dish. Bake for about 50 minutes at 325 degrees.
