Brown Rice Pudding

Directions

1. 1
   In saucepan heat brown rice, milk and sugar until sugar is dissolved and mixture is hot, but not boiling.
2. 2
   Remove from heat. In bowl combine 1/2 cup hot milk mixture and eggs.
3. 3
   Slowly stir egg mixture back into milk mixture.
4. 4
   Cook over medium heat 5 to 8 minutes until custard is just thickened.
5. 5
   Remove from heat.
6. 6
   Stir in vanilla and orange peel.
7. 7
   Cover and chill 1 hour until thickened.
8. 8
   Serve in 6 parfait or tall glasses, alternate layers of raspberries and pudding.
9. 9
   Garnish with nutmeg.