Sunday, March 23, 2008

Rice Custard

4 eggs
1½ cups milk
5 tablespoons sugar
1 tablespoon butter, melted
1 teaspoon vanilla
2 cups cooked rice
Cinnamon and nutmeg

Beat eggs, milk, sugar and vanilla until well combined but not foamy. Pour into 1½ quart casserole. Sprinkle with cinnamon and nutmeg if desired. Place casserole on baking sheet in oven. Pour boiling water into baking sheet around casserole. Bake at 325° for 1 hour or until knife inserted in center comes out clean.

No comments: