“Rice to the Rescue!” Recipe Contest Grand Prize Winner - Linda Rohr Yield: Makes 8 servings.

3 cups mixed berries (such as strawberries and blueberries) 1 (2-ounce) jar crystallized ginger, coarsely chopped 2 cups heavy cream or half and half 3 cups cooked medium or long grain rice 2/3 cup packed light brown sugar, divided 1 tablespoon butter 3/4 teaspoon almond extract   Preheat broiler. Combine berries and 3 tablespoons chopped ginger in medium bowl; set aside. Bring heavy cream, rice, and 1/3 cup brown sugar just to a boil in large saucepan over medium-high heat. Reduce heat to medium; cook 10 minutes, stirring frequently, or until thickened. Remove from heat, stir in remaining ginger, butter, and extract. Spray 8 ovenproof custard cups* with vegetable cooking spray and place on baking sheet. Spoon equal amounts of rice mixture into each cup. Sprinkle evenly with remaining sugar; broil 2 to 3 minutes or until sugar completely melts and begins to bubble. Remove from broiler; let stand 2 minutes. Serve with berry mixture.

Meal Part: Dessert   Main Ingredient: Fruit   Cuisine Type: American

Nutrition Facts Calories 410   % Daily Value* Total Fat 24g Cholesterol 85mg Sodium 45mg Total Carbohydrate 49g Dietary Fiber 1g Protein 3g

*One 10-inch shallow oven-safe baking dish or quiche dish may be used in place of individual custard cups. Spoon entire rice mixture into dish; top with brown sugar and broil.