I adapted this from a recipe I saw on Recipezaar ... yummy!
Rice & Oat Cherry Custard
* 3/4 cup cooked brown rice
* 2 tablespoons old fashioned oats
* 1/2 teaspoon ground cinnamon
* 2 eggs
* 1 1/2 tablespoons Splenda brown sugar (equivalent = 3 TBS brown sugar)
* 1/2 teaspoon vanilla
* 1 cup whole milk
* 1/4 cup chopped dried montmorency cherries
Preheat oven to 350.
Lightly grease four 8 oz. custard cups with butter.
Mix rice, oats and cinnamon together in a medium sized bowl. Spoon 1/4 of the rice and oats mixture into the bottom of each cup.
In a medium bowl, beat together eggs, sugar, vanilla and milk.
Gently pour over the rice and oats.
Divide the cherries into four equal parts, and sprinkle the dried cherries across the top of each cup.
Place cups in a deep roasting pan/casserole dish, leaving space around each cup for water. Pour very hot tap water into pan to about 2/3 of the way from the top of cups.
Place pan on the middle oven rack.
Bake for 45 minutes or until a knife inserted in center of custard comes out clean.
Remove custards from water and set aside to cool to room temperature.
Serve warm or refrigerate and eat cold.