1 Review

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.

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Muzicgirl January 26, 2010
Shape Magazine's Brown Rice, Oat and Cherry Custard