Rice Custard
rec.food.recipes/Rosanna McNamara (2000)

2 cups cold cooked rice
2 eggs
1/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. salt
cinnamon

Mix eggs, vanilla, salt and sugar. Fold in rice. Place mixture into 8-10 glass custard cups. Fill the cups only about 3/4 to 7/8 full. Put 1/2 inch of cold water in a roasting pan large enough to accommodate all the custard cups. Place the custard cups in the water (like a bain marie) and bake at 300F for about 35 minutes. Test for done with a toothpick inserted into the center of one of the dishes of custard. It should come out clean or with only a few specks of hardened custard. Do not add any more water to the water bath during cooking. Cool on a rack for thirty minutes before serving.