RICE CUSTARD
Comfort food at its best. Egg custard and this rice custard were two of my favorite desserts when I was growing up. The nutmeg is what make this dessert stand out.
Provided by Judith Esqueda
Categories Puddings
Number Of Ingredients 10
Steps:
- 1. In a saucepan mix 1/2 cup sugar, 1/2 teaspoon salt, and 4 cups milk. Bring to a boil. Add rice and stir to mix.
- 2. Transfer to a double boild and cook until all the milk is absorbed.
- 3. Turn into greased baking dish and add 1 cup cold milk and 2 teaspoons vanilla.
- 4. In a 2-quart saucepan, scald 3 cups milk.
- 5. Beat eggs,1/3 cup sugar, 1/4 teaspoon salt. Add a small amount of scalded milk to the eggs mixture to temper it. Stir in remaining scalded milk along with 1 teaspoon vanilla and the nutmeg.
- 6. Pour over mixture in the baking dish. Sprinkle with additional nutmeg.
- 7. Set baking dis in pan of how water. Bake at 325 degrees until knife comes out clean
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