Baked Rice Custard with Brandy Sauce

Preheat oven to 350°F (175°C). Butter a 2-quart baking dish and set aside.

In a large bowl, combine the cooked rice, 1/3 cup sugar, 1/8 teaspoon salt, 2 cups milk, 3 whole eggs, and vanilla extract until well mixed.

Transfer the rice mixture to the prepared baking dish and smooth the top evenly.

Bake for 40-50 minutes until the custard is set but slightly jiggly in the center and the top is lightly golden.

While the custard bakes, prepare the brandy sauce by whisking 2 egg yolks with the remaining 3 tablespoons sugar and 1/8 teaspoon salt in a heatproof bowl until pale.

Gradually whisk in the remaining 1 cup milk, then place the bowl over a pot of gently simmering water (double boiler method), stirring constantly until the mixture thickens and reaches 160°F on an instant-read thermometer.

Remove from heat and stir in the brandy until fully incorporated.

Remove the baked custard from the oven and let cool for 5 minutes. Serve warm portions in bowls with brandy sauce drizzled over the top.