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.
- 1/2 cup uncooked long-grain rice
- 4 cups 2% milk, divided
- 1/4 cup butter, cubed
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly
- In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture.
- Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Old-Fashioned Rice Custard in Country Woman May/June 1991, p33
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