Orange Rice Custard

This is a rich and creamy treat. The pan of boiling water keeps the custard from curdling. This is my sister Snooky's recipe.

• Ready In: 45 mins
• Yields: 5 1/2 cup servings

Ingredients

• 1 2⁄3 cups skim milk
• 3  large eggs
• 1⁄2 cup sugar
• 1⁄3 cup  raw  instant rice
• 1  teaspoon vanilla
• 1  teaspoon  orange extract
• 1⁄2 teaspoon  grated  orange rind
• 1  dash salt
• 1  dash nutmeg

Directions

1. Heat oven to 350°F
2. Coat a 1 qt deep casserole dish with nonstick spray.
3. In small pan over medium heat, heat the milk till very hot but NOT boiling.
4. Meanwhile, in medium bowl, beat eggs.
5. Stir in sugar, rice, vanilla, orange, orange rind and salt.
6. Stir in hot milk.
7. Pour into casserole dish.
8. Place casserole in 9x9x2 pan.
9. Place in oven; fill pan with boiling water to a depth of 1".
10. Bake for 10 minutes.
11. Stir .
12. Bake another 10 minutes.
13. Stir.
14. Sprinkle with nutmeg and bake 10-15 minutes longer till knife inserted comes out clean.
15. Remove casserole from water bath.
16. cool custard on wire rack.
17. Serve at room temperature or chill at least 1 hr and serve cold.