3 - 3/4 cups cooked white rice
2 - 1/2 cups fine sugar
6 tbsp butter
6 cups milk
2 tsp vanilla extract
5 eggs, beaten
3 tbsp Spanish brandy
Dash of salt
In a large saucepan, heat the milk, rice and butter over medium heat for 5 minutes, taking care not to over boil.
In a small bowl, mix the eggs, sugar and salt until smooth. Add the brandy and the egg mixture to rice and mix well until thickened. Transfer the mixture to a baking pan and place pan inside a larger pan containing about 1 inch of water. Bake at 350 F for about 1 hour or until done.
Remove pan from the water and allow to cool. Chill at least one hour before serving.
Serve in individual dessert bowls. Raisins or other dried fruit can be added for flavor.
Recipe courtesy of Spain GourmeTour magazine.