Creamy, cinnamon-scented vanilla rice custard served with a flavorful fruit sauce made with mixed dried fruit, maraschinco cherries and lemon slices.

Scandinavian Rice Custard

Custard:
2/3 cup uncooked rice
1 cinnamon stick
6 cups milk, divided use
5 large eggs, beaten
2 teaspoons vanilla extract
3/4 cup granulated sugar

Fruit Sauce:
1 (8-ounce) package mixed dried fruit, chopped
1/4 cup golden raisins
1/4 cup dark raisins
1 cinnamon stick
1 cup apple juice
1 cup apricot nectar
1 (8 3/4-ounce) can apricot halves, chopped, undrained
1/4 cup maraschino cherry halves
1/4 lemon, peeled, thinly sliced and quartered

1. For Custard: Combine rice, cinnamon and 5 cups milk in large saucepan. Bring to a boil; simmer, covered, 25 to 30 minutes. Remove cinnamon stick. Combine remaining 1 cup milk, eggs, vanilla, and sugar; gradually stir into rice mixture. Pour into greased 2-quart souffle dish or casserole; place dish in larger pan filled with 1-inch water. Bake, uncovered, at 350°F (175°F) oven for 1 hour and 45 minutes, or until knife inserted near center comes out clean. Serve warm or cold topped with Fruit Sauce.
2. For Fruit Sauce: Combine dried fruit, cinnamon and fruit juices in medium saucepan. Bring to a boil; simmer covered 1 hour. Stir in apricots with liquid, cherries and lemon slices.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.