Shape Magazine's Brown Rice, Oat and Cherry Custard
photo by Muzicgirl
- Ready In:
- 37mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.