This recipe was given to me by La, college roommate and Godmother of Baby, during my wedding shower. La describes it as comfort food with a twist. I learned something with this recipe about molasses. The difference between sulfured and unsulfured molasses is that sulfured molasses is made from green cane stalks and sulfur dioxide is used to sanitize the juice. Sulfured molasses is usually lighter in taste and color than the same grade of unsulfured molasses.
3 cups non-fat milk
1/2 cup short-grain brown rice
1/4 teaspoon salt
1/2 cup milk
1/4 teaspoon sugar
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/4 cup raisins
1 Tablespoon unsulfured molasses
1. In a heavy saucepan over medium heat, bring milk, rice and salt to a simmer.
2. Reduce heat to low, cover, and cook until rice is very tender and liquid is absorbed. Stir occasionally, cooking about 1 and 1/2 hours.
3. In a medium bowl, whisk milk, eggs, sugar, vanilla and cinnamon. Stir in raisins.
4. Gradually stir the egg mixture into the rice mixture.
5. Stir over low heat until mixture is just thickened, about 6 minutes.
6. Transfer to bowl. Stir in molasses. Cool
7. Refrigerate, until well served, and serve in small dishes, like ramekins.