1/4 c. melted pastured butter
3 eggs (free range)
2 cans Natural Value Organic coconut milk
1 c. sugar
2 t. vanilla
1 t. cinnamon
3/4 t. nutmeg
1/2 t. sea salt
2 1/2 c. cooked rice
3/4 c. raisins
3/4 c. flaked coconut
3/4 c. chopped Almonds (optional)
Use butter to oil the bottom and sides of 9" X 13" baking dish. In Large bowl combine eggs, milk, sugar, vanilla, nut meg, and cinnamon. Stir in rice and raisins. Pour into prepared baking dish. Bake uncovered 30 min. at 325 degrees. Sprinkle coconut and almonds and bake for an additional 10- 15 min until a baking thermometer reads 160 degrees when inserted or center is not liquid. Can be served warm with whipped coconut milk or not. Good warm or cold. Refrigerate leftovers.
Other flavor options: dried sweetened cranberries, or blue berries in place of raisins.
Adapted from a recipe in Susan Aylworth's book Zucchini Pie, page 88.
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