Ingredients Jump to Instructions ↓

  1. 1 cup skim milk

  2. 3/4 cup evaporated skim milk

  3. 1/4 cup sugar

  4. 1/4 teaspoon ground cinnamon

  5. 2 eggs

  6. 1 cup cooked long-grain rice (cooked without salt or fat)

  7. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Combine milks in a large saucepan; cook over medium-high heat to 180 degrees or until tiny bubbles form around edges of pan. (Do not boil.) Set aside.

  2. Combine sugar and cinnamon in a medium bowl; add eggs and beat with a wire whisk until blended. Stir in cooked rice. Gradually stir about one-fourth of hot milk into egg mixture; add egg mixture to remaining hot milk, stirring constantly.

  3. Cook over low heat until mixture thickens and coats a metal spoon (about 30 minutes), stirring constantly with a wire whisk. Immediately pour custard into a large bowl; stir until cool. Stir in vanilla extract; cover and chill 2 hours.


Send feedback