Baked Rice Pudding with Brandy Sauce
Baked rice pudding served with a festive 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
- Spread rice in greased shallow 2-quart baking dish.
- Blend 1/3 cup sugar, 1/8 teaspoon salt, 2 cups milk, 3 eggs and vanilla; pour over rice.
- Bake in a preheated oven at 350°F (175°F) for 40 to 50 minutes, or until knife inserted near center comes out clean and top is lightly browned.
- 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.