Ingredients:
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
Directions:
Preheat oven to 350.
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.
Spoon 1/4 of rice and oats into the bottom of each cup and sprinkle with cinnamon.
In a medium bowl, beat together eggs, sugar, vanilla and milk.
Gently pour over the rice and oats.
Add 1/4 of dried cherries to each cup.
Place pan on the middle oven rack.
Pour very hot tap water into pan to about 2/3 of the way from the top of cups.
Bake for 35 minutes or until a knife inserted in center of one custard comes out clean.
Remove custards from water and set aside to cool to room temperature
Serve warm or refrigerate for later use.
Servings: 4
Time preparation: 2 min.
Time total: 37 min.