Baked rice pudding served
with a luscious brandy sauce.
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
- 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 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.
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