Creamy Rice or Barley Pudding

Creamy rice pudding with a hint of lemon and scattered with raisins. A delicious breakfast or dessert!

Serves:  6

Prep Time: 35-40 min, includes time to make rice or barley

Cooking Time: 20 min

Barley pudding with fresh berries.

Total: 45-60 min

Ingredients

1 cup Arborio rice (short grain) or pearled barley
1 1/2 cups milk or soy milk
1 egg, whisked
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
2-3 tbsp. honey, maple syrup or sugar (or more)
zest of a lemon
1/2 cup raisins (or more)
1/2 cup sour cream or plain yogurt

Directions

1. Cook rice or barley according to instructions on package.
2. In a bowl, whisk together egg and milk.
3. Once rice or barley is fully cooked, add milk and egg mixture, honey or maple syrup, lemon zest and spices.  Whisk and heat on medium.
4. As mixture heats, it will become thicker.  Make sure to keep mixing so that it doesn't stick to the pot.  Cook for about 15-20 minutes.
5. In the last 5-6 minutes, add raisins to the pudding.  Mix well.
6. Once mixture has become thick, remove from heat and let cool for 15 minutes.  
7. Stir in sour cream or yogurt to make it more creamy, and sweeten if necessary.
8. Serve warm or cold, and garnished with fresh fruit.

Adapted from Mollie Katzen's Moosewood Cookbook and  lesliebeck.com