Coconut Rum Brown Rice Custard

This is divine! Submitted for the 2006 RSP

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups cooked brown rice
• 1⁄4 cup brown sugar
• 1⁄8 teaspoon salt
• 1⁄2 cup dark raisin
• 1⁄2 cup  fine coconut (shredded if you prefer)
• 1⁄4 cup dark rum
• 1  teaspoon vanilla
• 1 1⁄2 cups milk (I use 2%)
• 1⁄4 cup sour cream
• 2  large eggs

• Topping

• 1⁄4 cup sour cream
• 1  tablespoon dark rum
• 1  tablespoon brown sugar
• 1⁄4 cup  shredded coconut

Directions

1. Preheat oven to 350F degrees.
2. Combine in a bowl, cooked rice, brown sugar, salt, raisins, fine coconut, dark rum and vanilla.
3. Stir to mix well.
4. Let stand for 30 minutes, mixing occasionally.
5. Meanwhile, whisk together, milk, sour cream and eggs, when the rice is ready; pour milk mix over the rice mix; mix well.
6. Butter a 4 to 6 cup casserole, pour rice/milk mix into casserole and stir well to mix.
7. Bake custard in oven for 35 to 45 minutes, depending on how dry you want it.
8. Stir once after 15 minutes.
9. Spread topping and sprinkle with shredded coconut.
10. Topping:
11. Whisk together sour cream, rum and brown sugar. Spread over the top of the hot rice custard, sprinkle shredded coconut evenly over. Set casserole about 6 inches under the broiler for about 2 minutes until the shredded coconut is golden; watch closely that it doesn't burn.
12. Serve warm or ice cold with a dollop of sour cream on top.