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Caramel Topped Rice Custard

12 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

1. 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.
2. Spoon 1/3 cup rice into each cup.
3. Blend eggs, brown sugar, vanilla and salt; pour evenly into each cup.
4. Place cups in shallow pan containing 1 inch water.
5. Bake at 350*F for 45 minutes, or until custard is set.
6. 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.