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Rice Creme Brulee

2 cups cooked rice
3 cups milk
1 1/2 cups light cream
1/2 cup granulated sugar
9 large egg yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup packed light brown sugar

1. Divide rice evenly in individual au gratin baking dishes or ramekins*.
2. Scald milk and cream, but Do Not Boil. Add sugar and stir to dissolve.
3. Beat egg yolks until light in color; add extracts and salt. Stir hot milk gradually into egg mixture. Pour over rice; stir. The custard should be about 1 1/2-inches deep. Place dishes in large pan; pour hot water around individual baking dishes.
4. Bake at 300*F for 1 hour or until knife inserted near center of custard comes out clean. Cool; then chill thoroughly. .
5. Sprinkle with brown sugar. Place under the broiler for a few minutes or just until sugar melts and runs together.
6. Serve immediately or chill again and serve cold. Just before serving, shatter the glaze by tapping lightly with knife

Makes 8 servings.

*If desired place mixture in 7 1/2 x 12 x 3-inch baking dish. Bake in hot water bath as directed above.

Recipe provided courtesy of the USA Rice Federation.

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