Caramel Topped Rice Custard

An easy caramel sauce makes this special rice custard dessert a snap to make.

Recipe Ingredients:

12 bite-sized soft caramel candies
2 1/4 cups milk - divided use
2 cups cooked rice, cooled
4 large eggs
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Cooking Directions:

1. Combine caramels and 1/4 cup milk in small saucepan. Cook, stirring, over medium-low heat until caramel melts. Place equal amounts into 6 buttered 3/4 cup custard cups.
2. Spoon 1/3 cup rice into each cup.
3. Blend eggs, brown sugar, vanilla and salt; pour evenly into each cup.
4. Place cups in shallow pan containing 1 inch water.
5. Bake in a preheated oven at 350°F (175°F) for 45 minutes, or until custard is set.
6. Loosen custard with knife and invert onto dessert dishes. Garnish with chopped nuts or coconut, if desired. Serve warm.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.