Creamy Rice Biscuit Custard

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Set aside.
3. In a large saucepan, combine the milk, heavy cream, and sugar. Cook over medium heat, stirring occasionally, until the mixture begins to steam but does not boil.
4. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.
5. Gradually add a ladleful of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs.
6. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring continuously. Cook over medium heat until the mixture thickens and coats the back of a spoon.
7. Add the cooked rice to the custard mixture, stirring to combine. Cook for an additional 5 minutes, allowing the flavors to meld together.
8. Remove from heat and stir in the crushed biscuits until evenly distributed.
9. Pour the mixture into individual serving dishes or a large bowl. Allow it to cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
10. Before serving, garnish with additional biscuits if desired.