Brown Rice, Oat and Cherrie Custard

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Brown Rice, Oat and Cherrie Custard Ingredients

Cooking spray	3 tablespoons Brown sugar
1/4 cup Instant brown rice, uncooked or fully cooked	1/2 teaspoon Vanilla
2 tablespoons Old-fashioned oats	1 cup Skim milk
1/2 teaspoon Ground cinnamon	1/4 cup Dried cherries or raisins
2 Eggs

Instructions for Brown Rice, Oat and Cherrie Custard

1. Preheat oven to 350F.
2. Lightly coat four 8 oz. custard cups with cooking spray and place in a deep roasting pan, leaving space around each cup for water. Spoon of the rice and oats into the bottom of each cup and sprinkle with cinnamon.
3. In a medium bowl, beat together eggs, sugar, vanilla and milk. Gently pour over the rice and oats. Add of the dried cherries to each cup. (They will sink a bit).
4. Place pan on the middle oven rack. Pour pan on the middle oven rack. Pour very hot tap water into the pan about 2/3 of the way from top of custard cups. Bake for 35-45 minutes or until a knife tip inserted in center of one custard comes out clean. Remove custards from water and set aside to cool to room temp. Serve warm or cold.

Main Ingredient: RiceCuisine: American

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