In a medium sauce pan, cook the shallots and garlic in the butter over low heat. Add the rice and stir until slightly toasted and well-coated with butter. Add the water, season with salt and pepper and bring to a boil. Reduce heat, cover and simmer until rice is tender but not mushy. The rice will not absorb all the water. Drain, then cool on a baking sheet.

In a blender, combine the eggs and heavy cream. Season to taste with salt, pepper, ginger, cayenne and reserve.

Fill 4 ounce ramekins 1/3 with rice and almost to the top with the custard mix. Place ramekins in a baking pan and fill baking pan 3/4 way with hot water. Bake at 400 degrees for 30 minutes, or until custards are set. Remove from oven and from water bath and allow to cool to room temperature. Unmold and serve.

Serving ideas: We serve these as the starch which accompanies Pan-Roasted Duck Breast with Cranberry Balsamic Sauce