Ingredients
- 1 cup cooked Riceland Long-Grain White RIce
- 2 cups heavy cream
- ½ cup granulated sugar (plus extra for topping)
- 4 egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, heat heavy cream until warm but not boiling.
- In a bowl, whisk egg yolks and sugar until pale. Slowly pour in the warm cream, whisking constantly. Add vanilla extract.
- Stir cooked rice into the custard mixture.
- Pour the mixture into ramekins. Place them in a baking dish filled with hot water (water should reach halfway up the sides of the ramekins).
- Bake for 35-40 minutes, or until the custard is set but slightly jiggly in the center.
- Cool and refrigerate. Before serving, sprinkle sugar on top and torch until caramelized.