Rice Crème Brûlée I

Description
Makes 6 servings

Ingredients

 * 2 cups cooked rice
 * 3 cups milk
 * 1 1/2 cups light cream
 * 1/2 cup sugar
 * 9 egg yolks
 * 1 1/2 teaspoons vanilla extract
 * 1/2 teaspoon almond extract
 * 1/4 teaspoon salt
 * 1/2 cup sliced blanched almonds
 * 1/2 cup light brown sugar

Directions
Put rice in 7-1/2x12x2-inch baking dish. Scald milk and cream, but do not boil. Add sugar and stir to dissolve. Beat egg yolks until light in color; add extracts and salt. Stir hot milk gradually into egg mixture. Pour over rice; stir. The custard should be about 1-1/2 inches deep. Place dish in large pan; pour hot water around it. Bake at 300 degrees 1 hour or until knife inserted near center of custard comes out clean. Cool; then chill thoroughly. Sprinkle with almonds and top with brown sugar.

Place under the broiler for a few minutes or just until sugar melts and runs together. Serve immediately or chill again and serve cold. Just before serving, shatter the glaze by tapping lightly with knife.