Creamed Brown Rice

1 cup brown rice 1 teaspoon unsweetened apple.

2 cups boiling water juice concentrate.

3 tablespoons skim milk powder.

Place all ingredients, except skim milk powder, in 1/2 large, microwave-safe dish. Cover.

Microwave on high for 10 minutes, then reduce to medium high for 10 minutes.

Stir at least two to three times during cooking, until the rice is fluffy.

Add the skim milk powder and stir in well. Stand about 5 minutes until most of the water is absorbed.

Use with your favourite fruit dessert.

Chopped, skin removed.

Place the sultanas, dates, currants, lemon rind and /3 cup lemon juice in 1/2 medium-sized, microwave-safe dish. Cover.

Microwave on high for 2Vz minutes Stir two times.

Remove from the microwave oven and cool.

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Add the beans, bran, millet and whisky. Stir in well, then add the flour, water and 1/2 cup lemon juice. Mix well and spoon into 1/2 medium-sized, microwave-safe, ring dish lined with non-stick paper. Do not cover.

Microwave on medium high for 16 minutes Remove the paper and allow to stand for 1/2 further 8 to 10 minutes on 1/2 wire cake stand.

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