Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Mint Rice Custard


  • 2 eggs
  • 1 cup heavy cream
  • 1 1/2 cups cooked rice
  • 2 tablespoon chopped mint
  • 1 teaspoon chopped garlic
  • 2 tablespoons finely chopped onion
  • 2 tablespoons diced red pepper
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper
  • 1 tablespoon mint chopped for garnish


  • Preheat the oven to 350 degrees. In a small mixing bowl, beat the eggs until smooth. Whisk in the cream until smooth. Add the rice, mint, garlic, onion, red pepper and cheese. Season highly with the salt and pepper. Pour this mixture into a 1 quart baking dish . Bake for 40 minutes or until the custard is firm.
  • Yield : 4 portions