Caramel-topped Rice Custard

Description
Makes 6 servings.

Ingredients

 * 12 caramel candies
 * 2 1/4 cups milk, divided
 * 2 cups cooked rice, cooled
 * 4 eggs
 * 1/3 cup packed brown sugar
 * 1 teaspoon vanilla extract
 * 1/4 teaspoon salt

Directions
Combine caramels and 1/4 cup milk in small saucepan. Cook, stirring, over medium-low heat until caramel melts.

Place equal amounts into 6 buttered 3/4 cup custard cups. Spoon 1/3 cup rice into each cup. Blend eggs, brown sugar, vanilla and salt; pour evenly into each cup.

Place cups in shallow pan containing 1 inch water. Bake at 350 degrees for 45 minutes, or until custard is set. Loosen custard with knife and invert onto dessert dishes. Garnish with chopped nuts or coconut, if desired. Serve warm.