Prep 2 mins
Cook 35 mins
This is like a rice pudding meets custard meets healthy eating! It's from the Oct. Shape Mag. I finally made it last night. It's an awesome dessert but not too sweet. I replaced the brown sugar with a recipe supplied by jackieblue (#113825) which is Splenda for the amount of brown sugar plus 1/4 that amount of sugar free maple syrup mixed together. We also topped with a dollop of Cool Whip Free. Prep time doesn't include cooking rice, if you choose to do so.
- cooking spray
- 3⁄4 cup uncooked instant brown rice or 3⁄4 cup cooked brown rice
- 2 tablespoons old fashioned oats
- 1⁄2 teaspoon ground cinnamon
- 2 eggs
- 3 tablespoons brown sugar
- 1⁄2 teaspoon vanilla
- 1 cup skim milk
- 1⁄4 cup dried cherries
- Preheat oven to 350.
- Lightly coat 4 8 oz. custard cups with cooking spray and place in a deep roasting pan/casserole dish, leaving space around each cup for water.
- Spoon 1/4 of rice and oats into the bottom of each cup and sprinkle with cinnamon.
- In a medium bowl, beat together eggs, sugar, vanilla and milk.
- Gently pour over the rice and oats.
- Add 1/4 of dried cherries to each cup.
- Place pan on the middle oven rack.
- Pour very hot tap water into pan to about 2/3 of the way from the top of cups.
- Bake for 35 minutes or until a knife inserted in center of one custard comes out clean.
- Remove custards from water and set aside to cool to room temperature
- Serve warm or refrigerate for later use.
I used whole milk (instead of skim,) cooked brown rice, and for sweetener I used 1 1/2 Tablespoons Splenda brown sugar mix. I also used Montmorency (tart) cherries. The tart was a nice contrast with the sweet of the custard. Very very yummy. It took a full 10 minutes longer than posted for the custard to cook, though.