"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."
I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe!
Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast.
This dish is one I've been making for nearly as long as I've been married—and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.
"Mother made this comforting custard when I was growing up on the farm," recalls Mary Kay Morris of Cokato, Minnesota. "It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons."
Here's a tasteful way to get everyone into the "spirit" of the season! Little ones in particular find her custards irresistible, reals Suzanne Strocsher of Bothell, Washington. "Our young daughter is always eager to help make these desserts," Suzanne states. "They're full of sweet pumpkin flavor, and the treats are just the right size for her too."
The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make for a lovely presentation.—Maryanne Jensen-Gowan, Pelham, New Hampshire