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This rice pudding is more for those who like eating whole foods that are healthier and better for the digestion but it loses nothing in taste. If you’re into a creamy delicious rice pudding, this one is for you. It comes from my favorite cookery expert in the world, Delia Smith.Ingredients:

10 oz of brown rice

20Fl ounces of milk

4 tablespoons of dark brown sugar

1 beaten egg

1 tsp cinnamon

quarter of a nutmeg grated finely

1/2 cup or four ounces of chopped dried apricots

1/4 cup raisins or sultanas

5 ounces of yogurt unflavored

Procedure.

Bring the milk to a boil and add the rice. Stir and then lower the heat and let it cookfor about forty minutes or until your rice is tender.  Check on it in case you need to add more milk. Take it off the heat and stir in 3 spoons of the sugar and the nutmeg and cinnamon.

Butter a two pint casserole and spread half the rice mixture in, top it with half the fruit, then repeat the process.Cover it with a lid and bake it for about 40 minutes.

Remove from baking, let cool just a few moments and spread the yogurt over the top, sprinkling it with the remaining sugar.

It’s amazing warm.

Omit the yogurt if you like and add a topping of Birds Custard and a scoop of whipped topping , then sprinkle with the brown sugar and a bit more nutmeg.  Its also amazing cold, with a dollop of whipped topping. That is, if you’ve got any left over. The kids beg for this for breakfast. Hit it a few seconds in the microwave. Its good for them, far better in fact than the sugary cold cereals and it’s much more filling, so there is no reason to not let them have it for their breakfast.