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An easy caramel sauce makes
this rice custard dessert a snap to make.
Caramel
Topped Rice Custard
- 12 bite-sized soft caramel
candies
2 1/4 cups milk - divided use
2 cups cooked rice, cooled
4 large eggs
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
- Combine caramels and 1/4
cup milk in small saucepan. Cook, stirring, over medium-low heat
until caramel melts. Place equal amounts into 6 buttered 3/4
cup custard cups.
- Spoon 1/3 cup rice into
each cup.
- Blend eggs, brown sugar,
vanilla and salt; pour evenly into each cup.
- Place cups in shallow
pan containing 1 inch water.
- Bake at 350°F (175°F)
for 45 minutes, or until custard is set.
- Loosen custard with knife
and invert onto dessert dishes. Garnish with chopped nuts or
coconut, if desired. Serve warm.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
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