Rice Custard Pudding
Rice Custard Pudding is an moderately easy dessert you can prepare in about 1 hour 40 minutes. Made with c. uncooked rice, . cornstarch, . vanilla, c. sugar and c. milk, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Cook rice until tender in salted water.
Scald 3 cups of milk and add drained rice.
Mix cornstarch and sugar.
Blend with 1 cup cold milk.
Add to hot milk, stirring until thick.
Cook over low heat, stirring often (in double boiler) 10 minutes or more.
Add slightly beaten egg yolks; cook 2 or 3 minutes until eggs are set. Add vanilla.
Turn into baking dish.
Make meringue of egg whites, adding 8 tablespoons sugar, while beating mix half of the meringue into the custard.
Mix the remainder on top.
Bake until brown (325Β°).
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