Custard: Heavenly Rice Custard
Source of Recipe
Casa del Granjero, Albuquerque, New Mexico
Recipe Introduction
"My rice-hating husband just loves this custard. Be sure to use the hot water bath when making it, because that is the key to its success." ...Victoria Farmer
List of Ingredients
2 cups cooked long grain white rice
10 eggs, lightly beaten
2 cups sugar
5 cups milk
3 cinnamon sticks
water (as needed)
Recipe
Preheat the oven to 300 degrees. In a buttered 10 x 12 x 3-inch baking dish place the cooked rice and spread it evenly over the bottom. In a large bowl place the eggs and sugar, and beat them together.
In a large saucepan place the milk and cinnamon sticks. Heat the mixture to the scalding point and remove it from the heat. Remove the cinnamon sticks. With an electric mixer constantly running on low speed, add the milk to the eggs in small amounts at a time. Strain the mixture through a fine sieve onto the rice.
Place the baking dish in a large baking pan filled with very hot water. Bake the custard for 2 hours or until it is set but not firm. Remove the custard from the oven and place it on a rack to cool. Refrigerate the custard for 2 hours.
YIELD: 12 Servings
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