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CUSTARD RICE PUDDING

Source of Recipe

MAGAZINE


List of Ingredients

3 EGGS
3/4 C. SUGAR
2 TSP. VANILLA
1 LARGE CAN EVAPORATED MILK
1 C. LONG-GRAIN RICE
1 1/2 C. WHOLE MILK
GROUND NUTMEG



Recipe

COOK RICE ACCORDING TO PACKAGE DIRECTIONS. IN 6-CUP OVEN-PROOF BOWL, COMBINE EGGS, SUGAR AND VANILLA. BEAT UNTIL SUGAR IS DISSOLVED. ADD EVAPORATED MILK AND MIX WELL. SLOWLY (A SPOONFUL AT A TIME) ADD RICE. NEXT, ADD MILK, FILLING BOWL TO BRIM. SPRINKLE TOP WITH NUTMEG. PLACE BOWL IN SHALLOW PAN (SUCH AS 9X13 INCH) WITH ABOUT 1 1/2 INCHES OF WATER ADDED TO PAN.

BAKE FOR 1 1/2 HOURS AT 325 DEGREES OR UNTIL KNIFE INSERTED COMES OUT CLEAN.

BEST SERVED WARM, BUT, STORED IN REFRIGERATOR FOR A FEW HOURS, IT IS A COMPACT AND SLICEABLE DESSERT.