Ingredients
2/3
cup uncooked regular long-grain rice
1 1/3
cups water
2
eggs
1/2
cup sugar
2
cups milk
4
teaspoons freeze-dried instant coffee
1
teaspoon vanilla
1/4
teaspoon salt
Ground cinnamon
Whipped cream, if desired
Chocolate-covered espresso beans, if desired
Preparation
Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
Heat oven to 325°F.
Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
Bake uncovered 45 minutes, stirring every 15 minutes.
Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.
