Free Online Recipes
 |  

Sign Up login
 
 

Caramel Rice Custard Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Caramel Rice Custard

Category   Desserts - Breads
Sub Category   None
Servings   6-8 servings
Preptime   25 minutes

Ingredients
12 caramels
4 tsp water
8 to 12 toasted nut halves (almonds, walnuts, pecans)
2 cup milk
1 1/3 cup water
1 cup Hinode rice
1/3 cup granulated sugar
1 tbsp butter or margarine
1/2 tsp salt
 
3 eggs, beaten
1 1/2 tbsp cream sherry
1 1/2 tsp vanilla extract
Whipped cream (optional)
1/2 tsp nutmeg

Instructions
Melt caramels and 4 tsp water in top of double boiler over hot water. Spread on bottom and sides of 6-cup ring mold. Arrange nut halves on bottom. Set aside. Combine milk. 1 1/3 cups water, rice, sugar, butter, nutmeg and salt in medium saucepan.
Bring to a rolling boil. Stir well. Reduce heat to low, cover and simmer 12 to 15 minutes, or until rice is tender.
Remove from heat. Let stand, covered, 10 minutes. Stir well. Gradually stir 1 cup rice mixture into eggs. Add back to saucepan. Add cherry and vanilla, mix well. Pour into mold. Bake at 350 degrees 20 to 25 minutes, or until set.
Run knife around edges of mold. Immediately invert onto serving plate. Let mold remain 3 to 4 minutes; remove. Serve warm with whipped cream, if desired. Makes 6-8 servings.


Originally Submitted
8/30/2010





0 Out of 5 from 0 reviews

You can add this Caramel Rice Custard recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.