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RICE CREME BRULEE 2 c. cooked rice 3 c. milk 1 1/2 c. light cream 1/2 c. sugar 9 egg yolks 1 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/4 tsp. salt 1/2 c. sliced, blanched almonds 1/2 c. light brown sugar Put rice in 7 1/2 x 12 x 2-inch baking dish. Scald milk and cream, but do not boil. Add sugar and stir to dissolve. 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 dish in larger pan. Pour hot water around it. Bake at 300 degrees for 1 hour or until knife inserted near center of custard comes out clean. Cool, then chill thoroughly. Sprinkle with almonds and top with brown sugar. Place under the broiler for a few minutes or just until the sugar melts and runs together. Serve immediately or chill again and serve cold. Just before serv- ing, shatter the glaze by tapping lightly with a knife. Each serving provides 331 calories. Makes 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |