1 c. non-fat dry milk
3 c. water
2 eggs, slightly beaten
1/4 c. honey
1 1/2 c. cooked brown rice
1/8 tsp. salt
Grated rind and juice of 1 average sized lemon

SAUCE:

1/4 c. lemon juice
3/4 c. water
2 tbsp. honey
1 tbsp. cornstarch
1 tbsp. butter

Preheat oven to 325 degrees. Reconstitute non-fat dry milk with water. Combine all ingredients of the pudding and pour into casserole. Bake in preheated oven until pudding is set, approximately 45-60 minutes. Test for doneness by inserting table knife into pudding. When custard is done, knife will be clean when removed.

To make sauce, combine lemon juice, water, and honey. Moisten cornstarch with a little of the liquid and then stir it into the mixture. Heat to the boiling point, stirring constantly. Blend in butter. Serve warm. Yields 4-6 servings.