Custard Rice Pudding

Preparation

1. 1
   Beat 2 eggs in a medium bowl, add in vanilla drink, maple syrup, konjac rice, cinnamon, and nutmeg. Pour into a medium saucepan and over medium heat stirring often heat mixture until thick and bubbly. Remove from heat, let cool stirring intermittently while cooling.Pour into dishes, cover and place into fridge to set.
2. 2
   This method gives you more of a pudding texture.
3. 3
   OR
4. 4
   Preheat oven to 325 degrees. Beat 2 eggs in a medium bowl, add in vanilla drink, maple syrup, konjac rice, cinnamon, and nutmeg. Pour into a medium casserole dish. Cover with aluminum foil. In a large roaster or baking dish, place an oven safe rack or trivet in roaster. Place casserole on the rack or trivet. Fill roaster with water until it reaches halfway up the casserole dish. Cover roaster and bake for 1 hour. Remove from oven and cool. Remove casserole and place in fridge until completely cooled.
5. 5
   This method gives you more of a set custard texture.
6. 6
   Tip: Add more maple syrup if desired.
7. 7
   Tip: Add more nutmeg or cinnamon if desired.

Tip: tap a step to mark it done.