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2 c. cooked rice
3 c. milk
1 1/2 c. light cream
1/2 c. sugar
9 egg yolks
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. salt
1/2 c. sliced, blanched
1/2 c. light brown sugar

Put rice in 7 1/2 x 12 x 2-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 larger pan. Pour hot water around it. Bake at 300 degrees
for 1 hour or until 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 just until the sugar melts and runs together. Serve
immediately or chill again and serve cold. Just before serv-
ing, shatter the glaze by tapping lightly with a knife. Each
serving provides 331 calories. Makes 8 servings.

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