This is a great recipe! However, I gave it a 4 star rating because I did not follow the recipe exactly. I used the custard recipe with 2-day-old leftover chinese takeout rice.
Some tips I could give: 1)DO NOT put the vanilla extract in while you heat the custard. Add it after you turn off the heat. Otherwise it will taste bitter.
2) Do not heat the custard quickly, otherwise you get scrambled eggs. If you want to be extra careful, use a double boiler or a bowl over a pot of boiling water. As soon as the custard can coat the back of the spoon, it is done.
3)With my extra-dry rice, I made the amount in the recipe and then 30 minutes later I had to make another batch of custard and mix it in since the rice soaked it all in.
Making it with the precooked rice made it much easier, just next time I use dry rice, I might soak it in some warm milk first.
I hope I don't sound critical--it is a great, versitile recipe. I'll definately keep it in my recipe box! Thanks for sharing!
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This is a great recipe! However, I gave it a 4 star rating because I did not follow the...