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Baked Rice Pudding with Brandy Sauce

3 cups cooked medium grain rice
1/3 cup plus 3 tablespoons granulated sugar, divided use
1/4 teaspoon salt, divided use
3 cups milk, divided use
5 large eggs, divided use
1 teaspoon vanilla extract
1 tablespoon brandy

1. Spread rice in greased shallow 2-quart baking dish.
2. Blend 1/3 cup sugar, 1/8 teaspoon salt, 2 cups milk, 3 eggs and vanilla; pour over rice.
3. Bake at 350*F for 40 to 50 minutes, or until knife inserted near center comes out clean and top is lightly browned.
4. Blend remaining 3 tablespoons sugar, remaining 1/8 teaspoon salt, and remaining 2 eggs in top of double boiler; add remaining 1 cup milk. Cook, stirring, 10 to 12 minutes or until slightly thickened; stir in brandy. Spoon sauce over custard.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.