Mounds of Protein Pudding

Name: Mounds of Protein Pudding
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 1/8 cup short grain brown rice, not instant; 1/2 cup water; 3 eggs; 1/4 cup honey; 3 tablespoons butter, melted; 3 tablespoons cocoa; 2 tablespoons flour; 1 teaspoon vanilla; 1/4 teaspoon salt; 3/4 cup buttermilk; 3/4 cup coconut milk; 1/4 cup hulled split mung beans; 1/4 cup coconut (optional)

Submitted by Cathleen Colbert

"Mung beans are one of the most cherished foods in ayurveda, a wholistic system of medicine from India. Mung beans are very nourishing, while being relatively easy to digest. People who are recuperating from illnesses are often recommended a combination of rice and mung beans, because they are very nutritious but not hard to digest. Together with rice, mung beans form a complete protein. Combine with coconut milk, a traditional ingredient used with mung beans, and cocoa, you have a fluffy pudding that tastes like a Mounds bar but packs a real protein punch. Here's a delicious way to get more protein in your diet!"

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Ready In:: 2hrs 15mins
Ingredients:: 13
Serves:: 8

ingredients

¹⁄₈ cup short grain brown rice, not instant
¹⁄₂ cup water
3 eggs
¹⁄₄ cup honey
3 tablespoons butter, melted
3 tablespoons cocoa
2 tablespoons flour
1 teaspoon vanilla
¹⁄₄ teaspoon salt
³⁄₄ cup buttermilk
³⁄₄ cup coconut milk
¹⁄₄ cup hulled split mung beans
¹⁄₄ cup coconut (optional)

directions

In a saucepan with a tightly fitting lid, combine the rice and water.
Bring to a boil, cover and reduce heat.
Simmer for 40 minutes until tender but with a little bite.
Drain if necessary.
In a large bowl, beat eggs and honey until light yellow and fluffy.
Add melted butter, vanilla, cocoa, salt and flour.
While still mixing, slowly add add buttermilk and coconut milk.
Put mung beans, cooked rice and coconut (if desired) in a deep ovenproof casserole.
Pour cocoa mixture over the beans and rice and mix well.
Bake at 350 degrees for 1 hour.
Serve warm or cold.

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Reviews

I doubled this in the crockpot (pyrex bowl in water). 8hrs (first 6, only rice and beans)allows for less butter and doesn't dry or burn. Got good feedback from family on this one eventhough one claims not to like coconut.

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RECIPE SUBMITTED BY

Cathleen Colbert

Bakersfield, CA

Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM). In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants. Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies. My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor. I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation. I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.

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