Shape Magazine's Brown Rice, Oat And Cherry Custard

Total Time: 37 mins Preparation Time: 2 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• cooking spray
• 3/4 cup uncooked instant brown rice or 3/4 cup cooked brown rice
• 2 tablespoons old fashioned oats
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 3 tablespoons brown sugar
• 1/2 teaspoon vanilla
• 1 cup skim milk
• 1/4 cup dried cherries

Recipe

• 1 preheat oven to 350.
• 2 lightly coat 4 8 oz. custard cups with cooking spray and place in a deep roasting pan/casserole dish, leaving space around each cup for water.
• 3 spoon 1/4 of rice and oats into the bottom of each cup and sprinkle with cinnamon.
• 4 in a medium bowl, beat together eggs, sugar, vanilla and milk.
• 5 gently pour over the rice and oats.
• 6 add 1/4 of dried cherries to each cup.
• 7 place pan on the middle oven rack.
• 8 pour very hot tap water into pan to about 2/3 of the way from the top of cups.
• 9 bake for 35 minutes or until a knife inserted in center of one custard comes out clean.
• 10 remove custards from water and set aside to cool to room temperature
• 11 serve warm or refrigerate for later use.