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| Recipes | Custard |
| Yield | 0 |
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| Recipes | Custard |
Cinnamon-Rice Stirred Custard
1 cup skim milk
3/4 cup evaporated skim milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
2 eggs
1 cup cooked long-grain rice (cooked without salt or fat)
1/2 teaspoon vanilla extract
Combine milks in a large saucepan; cook over medium-high heat to 180 degrees or until tiny bubbles form around edges of pan. (Do not boil.) Set aside.
Combine sugar and cinnamon in a medium bowl; add eggs and beat with a wire whisk until blended. Stir in cooked rice. Gradually stir about one-fourth of hot milk into egg mixture; add egg mixture to remaining hot milk, stirring constantly.
Cook over low heat until mixture thickens and coats a metal spoon (about 30 minutes), stirring constantly with a wire whisk. Immediately pour custard into a large bowl; stir until cool. Stir in vanilla extract; cover and chill 2 hours.