RICE CUSTARD WITH CARAMEL TOPPING
In a medium bowl, combine eggs, salt, and nutmeg, beating lightly. In the saucepan in which milk is scalded, dissolve sugar in hot milk; add butter and stir until butter is melted. Add sugar/milk mixture to eggs in a fine stream, stirring constantly. Stir in cooked rice and vanilla. Pour mixture into a lightly buttered shallow 1½-quart baking dish. Or, fill 6 (4½-inch diameter) or 8 (3¼ -inch diameter) heat-proof glass baking dishes, dividing evenly.
Place custard-filled baking dish in a larger pan filled with an inch of water. Bake in a preheated moderate oven (350 degrees F.) for 35 minutes, or until a table knife inserted to one side of center comes out clean. Stir custard twice during baking. Remove baking dish from the water bath and sprinkle toasted almonds and brown sugar evenly over the top of the custard. Bake individual custards in the water bath for about 25 minutes or until tester inserted in the center of each of the custards comes out clean.
Turn off oven heat and turn on broiler. Broil custard 3 to 4 inches from heat source to melt brown sugar. Watch constantly, as brown sugar burns quickly. Remove from the broiler the instant the sugar melts.
Serve warm or chilled, plain or garnished with sweetened flavored whipped cream or other whipped topping as desired.
Note: To toast almonds, place nuts in one layer on an ungreased baking sheet. Bake in a preheated slow oven (325 degrees F.) for about 7 to 8 minutes or until nuts are lightly browned.
Variation: For a more caramel flavor, add a few drops or to taste caramel flavoring to the custard/pudding mixture.