Rice Pudding

Oh how sweet it is! I love using breakfast as an excuse to eat this "dessert"!

Ingredients
2 eggs OR egg substitute equivalent
1/4 c. sugar
1/4 c.pure maple syrup
1/2 c. golden raisins
2 c.milk of choice
1/2 tsp.vanilla
2 c. cooked, COLD jasmine rice
1+ tsp. ground nutmeg

Method
Preheat oven to 325F. Lightly beat eggs in un-greased 1-1/2 quart round casserole dish. Stir in remaining ingredients.
Bake in an un-covered dish for 50-60 minutes, stirring every 20 minutes. Sprinkle extra nutmeg atop pudding for the last 5 minutes of baking.
Pudding is done when a butter knife is inserted in center comes out clean. Serve warm.

I think its best with a hot mug of eggnog latte coffee from Sunflower Market (I just discovered this treat on our most recent trip to Denver! Its seasonal so get yours quick!) Ah comfort!