Preparation:
Combine orange juice, water and salt; bring to a boil. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Stir in vanilla. Beat eggs lightly with sugar and gradually stir in cream of rice. Pour into four 5 oz custard cups. Place in a pan of hot wter and bake in a preheated 350 degree oven until set, about 45 minutes. Cool. Makes 4 servings.
CARAMEL Pour 1/2 cup sugar into a skillet and cook, stirring, until sugar melts and is golden brown. Pour into warm custard cups, tipping cups so syrup covers sides and bottom before it hardens. Pour custard into prepared cups.
COCONUT Add 1/4 cup toated shredded coconut to custard mixture before pouring into custard cups. |
