This is a typical Rosh Hashana dessert. And a delicious one, too. Unfortunately it’s not a gluten-free dessert. Hence, rice pudding, which, though not traditional, was yummy and able to be enjoyed by all.
-1 1/2 cups long grain brown rice
-1/3 cup raisins
-2 tbsp unsalted butter
-2 cups milk (or Lactaid. Which is what we used)
-3/4 cup sugar
-1 tbsp grated ginger
-1/4 tsp cinnamon
-1/8 tsp salt
-2 eggs, lightly beaten
Step 1: COOK THE RICE. We forgot to do this at first and were very confused.
Step 2: Butter a 4-6 cup baking dish (or corningware). Spread cooked rice evenly in baking dish. Cover with raisins.
Step 3: In a saucepan, melt butter over medium heat. Add milk, sugar, ginger, cinnamon, and salt and let simmer, stirring frequently, for two minutes. Take off heat and let cool. Whisk egg into cooled milk mixture.
Step 4: Pour the milk mixture over the rice.
Step 5: Bake until pudding has set, about 45 minutes.
(FYI: this pudding also did not survive until the next morning. Nor did the honey cake, which was brought to the suite courtesy of my friend, Emma L)