Orange Rice Salad
  • 2cups cooked sprouted brown rice
  • 4cups whole organic milk
  • 3/4cup organic sugar
  • 1cup heavy organic cream
  • 2 large eggs, preferably pastured or organic
  • 1cup chopped fresh or drained canned organic pineapple
  • 1 1/2tablspoons orange zest
  • 1 1/2tablespoons lemon zest
  • 1teaspoon orange or vanilla extract
  1. Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally.
  2. Reduce heat to medium-low; simmer, stirring often, 20-25 minutes or until milk is reduced by half and rice is very tender.
  3. Whisk together cream and eggs.
  4. Whisk 2 tablespoons hot rice mixture into cream mixture.
  5. Reduce heat to low; stir cream mixture into remaining rice mixture.
  6. Cook, stirring constantly, 2 minutes or until mixture begins to thicken.
  7. Remove from heat. Stir in pineapple and next 3 ingredients.
  8. Serve hot or cold with desired toppings.
  9. *Topping Suggestions: navel orange segments, pineapple, toasted coconut, whipped cream, honey and cinnamon.