Cinnamon-Rice Stirred Custard

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Cinnamon-Rice Stirred Custard

Cinnamon-Rice Stirred Custard


  • 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


  • 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.

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