12 caramel candies
2 1/4 c. milk, divided
2 c. cooked rice, cooled
1/2 tsp. salt
4 eggs
1/3 c. packed brown sugar
1 tsp. vanilla

Combine caramels and 1/4 cup milk. Cook, stirring until caramels are melted. Pour into 6 custard cups. Spoon rice into each cup. Blend remaining ingredients and pour over rice. Bake at 350 degrees for 45 minutes, as you would regular custard. Loosen custard with a knife and invert onto serving plate. Garnish with chopped nuts or coconut.