Ingredients and Process for Rice: 2 cups water, 1 cup brown (or white) rice, 1 Tbsp. butter.  Bring all to boil in saucepan; lower heat and simmer 40 minutes or until water is absorbed and rice is tender.  Or, use leftover cooked rice from a previous meal.

Ingredients and Process for Mixture: 3 eggs, 1 1/2 c. rice milk (soy or cow), 1/4-1/3 c. brown sugar, 1/2-2/3 c. fruit preserves, 1/2 c. almonds or walnuts, 1/2 c. raisins, 2 tsp. vanilla or other flavoring, 1/4 tsp. sea salt, 1/2 tsp. each of nutmeg, cardamon and ginger; grate or sprinkle cinnamon on top.

Separate egg yolks from whites, placing yolks in large bowl and whites in small mixing bowl.  Beat egg yolks with milk brown sugar, preserves, vanilla, spices, and salt.  Add cooked rice, raisins, and nuts and mix thoroughly.  Whip egg whites until stiff.  Fold into the rice mixture.  Pour into buttered ceramic or other baking dishes.  Bake for 35-45 minutes (or until done, depending upon size of bakeware) at 335°.  Six servings: warm plain, or with whipped cream; also delectable at room temp, or served chilled in summer.

The Joyful Hermit uses brown rice or Basmati as these are healthier than white rice, but all is very good for us.  Sometimes use whatever dried fruits are around, plus or minus raisins.  Also, Joyful decided to try fruit preserves that had been in the refrigerator long enough–peach this time, but any would be good, or any jelly.  Just cut back on the amount of sugar used, or try some honey.

Have fun with spices.  JH experimented with tea masala (a mix of black pepper, cinnamon, cardamon, ginger, cloves and nutmeg).  “Presentation” highlights the loving efforts of cooking and baking.  Chantal™ heart bakeware Joyful happened upon at TJMaxx has endless use as a love theme.  Love is universal, and we all have hearts!