Rice Custard
- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 eggs
- 3 1⁄3 cups milk
- 1 1⁄2 cups cooked rice
- 1⁄2 cup dark seedless raisins
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons lemon peel, grated
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
directions
- Preheat oven to 300 degrees F.
- In a two-quart casserole, with wire whisk or fork, beat eggs slightly; stir in next six ingredients; sprinkle with nutmeg.
- Set casserole in baking pan; place on oven rack; fill pan halfway up with boiling water. Bake one hour and 25 minutes, stirring once after first 30 minutes. (To avoid breaking top, lower spoon down side of pudding; stir gently back and forth along bottom of casserole.) When custard is done, knife inserted in centre will come out clean. Serve warm or cool with half-and-half.
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Reviews
-
OMG this is really good! I made this for dessert last night. (And had the cold leftovers for breakfast! :) ) Because my DH doesn't care much for custards I cut the recipe down since I was the only one eating. In order to not get 1/2 an egg etc I found that 5.3 = 2 eggs and 2.4 = 1 egg. Thank you for posting! Made for my 3 Chefs '08
RECIPE SUBMITTED BY
myrnabarager
Canada
Dogs, collies specifically, collecting cookbooks, and baking are my passions. Canadian Living Cookbook is my favourite. People not using correct punctuation is my pet peeve.