It never lasted very long before it was gone back then, and it doesn’t last long now when I make it for my family. The custard is sweet and the sprinkle of cinnamon on top when serving adds a perfect touch of flavor.
When I make this recipe, I always use leftover rice from the refrigerator. It saves time not having to cook and cool it before using since the baking time is quite long.
What are the ingredients in this recipe?
Cinnamon: Loaded with antioxidants and also has anti inflammatory properties it has been used medicinally around the world for thousands of years. Cinnamon is a spice from the inner bark of several tree species from the genus Cinnamomum. You can use it in sweet and savory cooking and baking.
Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own here!
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