Cinnamon-Rice Stirred Custard
Cinnamon-Rice Stirred Custard
Cinnamon-Rice Stirred Custard
Ingredients
- 1/2 teaspoon vanilla extract
- 1 cup cooked long-grain rice cooked without salt or fat
- 2 eggs
- 1/4 teaspoon ground cinnamon
- 1/4 cup sugar
- 3/4 cup evaporated skim milk
- 1 cup skim milk
Instructions
- 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.
