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Ingredients

• ✓ jasmati rice
• cream
• milk
• vanilla bean
• salt
• egg
• egg yolk
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set aside.
2. 2 Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
3. 3 Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
4. 4 Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into egg-rice mixture, whisking constantly to prevent eggs from cooking. Pour into the prepared ramekins. Place the ramekins on a large baking sheet and put in the oven; carefully pour enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake until edges are set and centers are still jiggly, about 25 minutes. Remove the ramekins from water bath and place them on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.
6. 6 When ready to serve, turn the oven broiler to high. Remove ramekins from the refrigerator and sprinkle remaining 1/4 cup sugar evenly over the tops. Place 5 to 6 inches under the broiler and cook until sugar evenly melts and becomes a caramel color. Remove from the oven and serve hot.

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Ingredients

• ✓ jasmati rice
• egg
• sugar
• milk
• butter
• coconut
• raisin
• applesauce
• cinnamon
• vanilla
• pie crust
• whipped cream
• cinnamon
• coconut

Instructions

1. 1 Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
2. 2 Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
3. 3 Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.)
4. 4 If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.

By Rice Select