Don't tell them what it's made from!

Will has been making this recipe for me for the last couple of years and we just love it for a winter dessert. Right now the last rutabagas are so tempting, I am going to make this for dinner tonight :)
we found this fabulous recipe on the site and changed a few things to make it celiac friendly... it was nearly perfect! Although this is meant to be served as a side dish, we sometimes eat the leftovers for dessert. 

r & r pudding

1 cup water
1/2 cup long-grain white rice
1 pound rutabaga, peeled and cut into 1 1/2 inch cubes
1/2 cup soy milk
1 tablespoon butter
1/4 cup demerara sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 dash ground nutmeg
2 eggs, separated

Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
Preheat oven to 350 F. Grease a 2 quart casserole dish.
Drain the rutabaga into a mixing bowl. Add the soy milk, butter, sugar, salt, pepper, and ground nutmeg. Beat the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
Beat the egg whites in a separate bowl until stiff peaks form. Fold into the rutabaga mix. Spoon into prepared casserole dish. Sprinkle lightly with nutmeg
Bake at 350F until top is lightly browned, about 1 hour.

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