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I also liked the taste of the skimmed off solids, and since I am not lactose intolerant, I will not waste and I use them on bread or in soup or on vegetables. Intense taste, and incredibly salty! Mrs. Pete thinks its great, however I told her I was making "Clarified Butter" which is mostly true.

Good that there are many cooks in the FR kitchen. I made brown rice pudding with whole milk last week, which I like. Been a while since i made it, and I did look up the rations on some recipe sites, which are poorly designed, or rather, designed to make you go thru adds white space to find all the info.

But may all here feel free to post favorite simple stove-top brown rice pudding recipes. Thank God for all.

Daniel; I cannot remember the last time I had Rice Pudding. Mrs. Pete does not care for it! (IDNKW!)

Our "More with Less" cookbook has 2 rice pudding receipes, but neither is brown rice.

Preheat oven to 275F Combine in buttered baking dish:

4 Cups of Scalded Milk
1/3 cup of Rice
1/3 cup of Sugar
1/4 Tsp Salt
Dash Nutmeg, cinnamon, or dried orange peel

Bake 2 to 2 1/2 hours until the rice is tender and milk is creamy. Stir ocasionally during the first half of the cooking time. Sprinkle with cinnamon. Serve warm or cold. (I would add 1/2 tsp vanilla the last time you stir it!)

The second receipe

1/4 Cup Rice
2 Cups Milk
Cook for 45 min uncovered or until tender

Beat together
2 egg yokes Reserve whites for later
1/4 cup sugar
1/4 tsp Salt

Stir some of the rice mixture into the beaten yokes
Add that mixture to the hot rice mixture and cook 3-4 minutes stirring constantly

Remove from heat
Add 1 Tsp of Vanilla
Beat the 2 egg whites until frothy
Add 2 Tbl of Sugar
beat until stiff
Fold egg whites into the pudding. Chill and serve.