Rice Fruit Custard

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 6 servings adjust
A light, rice custard based on a recipe by Dr. Robert Haas. The recipe uses raisins and pineapple, but any finely chopped fruit can be used.

Directions
 

Step 1

Preheat oven to 325 degrees Fahrenheit.

Ingredients

  • 2 1⁄2 cups Evaporated Skim Milk, scalded
  • 2 cups Rice, cooked, measure after cooking

Step 2

Pour hot, scalded milk over rice and stir until smooth.

Ingredients

  • 1⁄4 cup Brown Rice Syrup
  • 1 teaspoon Ground Cinnamon
  • 1⁄2 teaspoon Ground Nutmeg
  • 1⁄2 teaspoon Vanilla Extract
  • 1⁄2 cup Raisins
  • 10 ounces Canned Crushed Pineapple, well drained

Step 3

Mix in rice syrup, cinnamon, nutmeg, vanilla extract, raisins, and pineapple.

Ingredients

  • 4 large Egg White, beaten to stiff peaks

Step 4

Fold in beaten egg whites.

Ingredients

  • Cooking Spray

Step 5

Spray a large baking dish with cooking spray. Alternately, you can use individual ramekins. Pour the rice and fruit mixture into the dish(es).
 

Step 6

Bake for 50 - 60 minutes. Custards are done when a knife can be inserted into the custard and come out clean.
Kitchen Monki sign up