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RICE CREME BRULEE II

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Makes 6 servings



Ingredients Needed For RICE CREME BRULEE II
* 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
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Directions To Prepare RICE CREME BRULEE II
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.




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Wednesday, October 18, 2017, 2:29 pm


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