Rice Crème Brûlée I

Description
Makes 6 servings

Ingredients

 * 2 cups cooked rice
 * 3 cups milk
 * 1½ cups light cream
 * ½ cup sugar
 * 9 egg yolks
 * 1½ teaspoons vanilla extract
 * ½ teaspoon almond extract
 * ¼ teaspoon salt
 * ½ cup sliced blanched almonds
 * ½ cup light brown sugar

Directions

 * 1) Put rice in 7½x12x2-inch baking dish.
 * 2) Scald milk and cream, but do not boil.
 * 3) Add sugar and stir to dissolve.
 * 4) Beat egg yolks until light in color; add extracts and salt.
 * 5) Stir hot milk gradually into egg mixture.
 * 6) Pour over rice; stir.
 * 7) The custard should be about 1½ inches deep.
 * 8) Place dish in large pan; pour hot water around it.
 * 9) Bake at 300 degrees 1 hour or until knife inserted near center of custard comes out clean.
 * 10) Cool; then chill thoroughly.
 * 11) Sprinkle with almonds and top with brown sugar.
 * 12) Place under the broiler for a few minutes or just until sugar melts and runs together.
 * 13) Serve immediately or chill again and serve cold.
 * 14) Just before serving, shatter the glaze by tapping lightly with knife.