Honey Date Rice Pudding

Extra nutritious because brown rice is used instead of white.

2 cups water
2/3 cup brown rice
1/2 teaspoon salt
1 cup finely cut fresh pitted dates
2 cups milk
2 eggs
1/4 cup honey
1 teaspoon grated lemon rind
Cream (optional)

Oven: 325 degrees

Bring two cups of water to boiling. Add rice and salt and cook for thirty minutes, or until tender. Drain if necessary, and place rice in a shallow 1-1/2 quart baking dish, distributing evenly across bottom. Sprinkle with dates and set in a large, shallow pan.

In the same saucepan used for cooking the rice, scald the milk. Beat the honey and eggs together. Add the milk and mix well. Stir in the lemon rind and pour over the rice and dates. Add a half-inch hot water to the shallow pan, and bake pudding about one hour, or until set. Serve slightly warm or cool, with cream if desired. Makes four servings.