| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 6 |
tb |
Converted rice |
| 1 |
c |
Cold water |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Dark rum |
| 6 |
c |
Whipping cream |
| 1 1/2 |
c |
Sugar |
| 12 |
|
Egg yolks |
| 1 |
tb |
Vanilla |
|
|
Nutmeg |
INSTRUCTIONS
Combine rice and cold water in small saucepan. Bring to boil, reduce heat
and simmer 12 to 15 minutes. Remove from heat, cover and let stand 1 hour.
Drain any remaining liquid. Add raisins and rum and let stand 1 to 3 hours
at room temperature. Preheat oven to 325 F. Place 2 level tablespoons rice
mixture in each of 12 6-ounce custard cups. Mix cream and sugar in large
saucepan and heat, stirring constantly, until just below boiling point. In
large mixing bowl, gently beat egg yolks. Add cream and sugar mixture a
little at a time, mixing gently. Blend in vanilla. Pour over rice in
custard cups. Sprinkle with nutmeg. Place cups in pan of hot water (water
should come halfway up sides of cups) and bake until knife inserted in
center comes out clean, about 1 1/4 hours. Serve cold or at room
temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”