8 to 12 toasted nut halves (almonds, walnuts, pecans)
2 cup milk
1 1/3 cup water
1 cup Hinode rice
1/3 cup granulated sugar
1 tbsp butter or margarine
1/2 tsp salt
3 eggs, beaten
1 1/2 tbsp cream sherry
1 1/2 tsp vanilla extract
Whipped cream (optional)
1/2 tsp nutmeg
Instructions
Melt caramels and 4 tsp water in top of double boiler over hot water. Spread on bottom and sides of 6-cup ring mold. Arrange nut halves on bottom. Set aside. Combine milk. 1 1/3 cups water, rice, sugar, butter, nutmeg and salt in medium saucepan.
Bring to a rolling boil. Stir well. Reduce heat to low, cover and simmer 12 to 15 minutes, or until rice is tender.
Remove from heat. Let stand, covered, 10 minutes. Stir well. Gradually stir 1 cup rice mixture into eggs. Add back to saucepan. Add cherry and vanilla, mix well. Pour into mold. Bake at 350 degrees 20 to 25 minutes, or until set.
Run knife around edges of mold. Immediately invert onto serving plate. Let mold remain 3 to 4 minutes; remove. Serve warm with whipped cream, if desired.
Makes 6-8 servings.
Originally Submitted
8/30/2010
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