PB Rice Pudding Name: Jennifer Miller Base: Eglin AFB Recipe: 3 eggs 2 cups cooked brown rice 1/4 cup golden syrup 1/4-1/2 cup smooth peanut butter, according to your love of peanut butter 1/2-1 teaspoon cinnamon 1 1/2 cups milk, warmed 1/2 cup evaporated milk 1/2 cup sultanas or 1/2 cup raisins Directions: 1 Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly. 2 Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water. 3 Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set. 4 Serve sprinkled with peanuts and whipped cream.