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Cinnamon-Rice Stirred Custard

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    Source: www.culinarycafe.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H
    MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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.

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