Shape Magazine's Brown Rice, Oat and Cherry Custard – a delicious recipe with cooking spray, brown rice, oats, ground cinnamon, eggs, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Lightly coat 4 8 oz.
3
custard cups with cooking spray and place in a deep roasting pan/casserole dish, leaving space around each cup for water.
4
Spoon 1/4 of rice and oats into the bottom of each cup and sprinkle with cinnamon.
5
In a medium bowl, beat together eggs, sugar, vanilla and milk.
6
Gently pour over the rice and oats.
7
Add 1/4 of dried cherries to each cup.
8
Place pan on the middle oven rack.
9
Pour very hot tap water into pan to about 2/3 of the way from the top of cups.
10
Bake for 35 minutes or until a knife inserted in center of one custard comes out clean.
11
Remove custards from water and set aside to cool to room temperature
12
Serve warm or refrigerate for later use.
293
kcal
Calories
6
g
Fat
48
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: cooking spray, ¾ cup uncooked instant brown rice or ¾ cup cooked brown rice, 2 tablespoons old fashioned oats, ½ teaspoon ground cinnamon, and more.
Yes, Shape Magazine's Brown Rice, Oat and Cherry Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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