Sweet Brown Ric:e
1 C sweet brown rice, rinsed well
1 1/2 C milk
1 T sugar, dash salt and vanilla

Boil, turn down to low, stir occasionally and check for burning. This will take 2 hours or more.* When cooked, fluff, and put in refrigerator. You need to make the rice the day before. *Sweet brown rice takes a long time to cook.

(Note: you can use any kind of rice, but sweet brown rice - also called "sticky rice" I think is the best...the rice has a nice chewy texture that stands up to the custard.)

Custard:
5 eggs
3 cups milk (2 1/2 C milk, 1/2 C heavy cream)
1/2+ C packed dark brown sugar
1 t vanilla, 2 dashes nutmeg
1/4 t salt

Beat well, add 1 1/4 C cooked rice - it will be quite gluey....break it up in the egg/milk mixture with your fingers. Sprinkle with cinnamon.

Pour casserole that you've rubbed with butter or coconut oil. Bake 350 for 1 hour and 15 minutes. With about 1/2 hour left, gently pull the edges into the center (you're trying to break it up a bit so it doesn't look so smooth, and to avoid overcooking the edges). If you need to sprinkle a little more cinnamon on the top, do so.

A smaller version:
3 eggs, a shy 2C of milk (make 1/3 C of it hvy cream), a shy 1/3 C packed dark brown sugar, 1/2 t. vanilla, good dash nutmeg, 2 dashes salt.

Warm Berry Sauce
2 C frozen berry mix (I use CostCo’s Triple Berry Blend, with a small handful of Marionberries or frozen blackberries thrown in to soften the flavor)
1/3 C sugar (depending on taste)
Splash of orange juice, dash of lemon juice
1 T rice flour

Heat berries, sugar, orange and lemon juices over low until sugar is dissolved, taste if needs more sugar. Sprinkle a T of rice flour, stir gently and see how thick it is after a few minutes....if it needs water or more flour for the right pouring consistency. When done, take off heat...it should be warm but not hot when served.