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Baked Rice Custard w/ Brandy Sauce: Date Added: 29 Jul 2011
Listed in: Desserts

3 cups cooked medium grain rice
1/3 cup plus 3 tablespoons sugar, divided
1/4 teaspoon salt, divided
3 cups milk, divided
5 eggs, divided
1 teaspoon vanilla extract
1 tablespoon brandy

Cooking Instructions

Servings: Makes 8 servings

1. Spread rice in greased shallow 2-quart baking dish. Blend 1/3 cup sugar, 1/8 teaspoon salt, 2 cups milk, 3 eggs and vanilla; pour over rice. Bake at 350 degrees 40 to 50 minutes, or until knife inserted near center comes out clean and top is lightly browned.
2. Blend remaining 3 tablespoons sugar, remaining 1/8 teaspoon salt, and remaining 2 eggs in top of double boiler; add remaining 1 cup milk. Cook, stirring, 10 to 12 minutes or until slightly thickened; stir in brandy. Spoon sauce over custard.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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