Old-Fashioned Rice Custard
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 be
6-8 ServingsPrep: 50 min. Bake: 50 min.
- 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 McCormick® Pure 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.
Nutritional Facts: 1 cup equals 256 calories, 10 g fat (6 g saturated fat), 95 mg cholesterol, 209 mg sodium, 34 g carbohydrate, trace fiber, 7 g protein.