Short-grain rice makes this old favourite creamy without using cream. You can substitute regular rice if you don’t have short-grain.

Preparation Time: 10 minutes

Preparation Time:

Portions: 6

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Ingredients

  • 2 Ontario Nectarines
  • 2 Ontario Eggs
  • 1 cup (250 mL) Ontario Milk
  • 1/2 cup (125 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 1-1/2 cups (375 mL) cooked short-grain rice, cooled
  • 1/4 cup (50 mL) dried cranberries
  • 1 tbsp (15 mL) packed brown sugar
  • 1/2 tsp (2 mL) cinnamon

Instructions

Chop 1 of the nectarines; cut second into 12 slices. Set aside. Lightly grease or spray with nonstick cooking spray six 4 oz (125 mL) custard cups or ramekins. In bowl, whisk together eggs, milk, granulated sugar and vanilla. Stir in rice, chopped nectarine and cranberries. Spoon into prepared custard cups. Place nectarine slices on top of each. Combine brown sugar and cinnamon; sprinkle over nectarine slices. Place custard cups on baking sheet. Bake in 400°F (200°C) oven for about 35 minutes or until set. Serve warm or chilled.

Nutritional information

1 Serving

  • PROTEIN: 5 grams
  • FAT: 3 grams
  • CARBOHYDRATE: 46 grams
  • CALORIES: 228