Rice Creme Brulee

2 cups cooked rice
3 cups milk
1-1/2 cups light cream
1/2 cup sugar
9 egg yolks
1-1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1/2 cup sliced blanched almonds
1/2 cup light brown sugar

Put rice in a 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 a larger pan; pour hot water around it. Bake at 300F for 1 hour or until a 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 until sugar melts and runs together. Serve immediately or chill again and serve cold. Just before serving, shatter the glaze by tapping lightly with a knife.

Makes 8 servings.

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Cajun Country -- New Iberia, Louisiana