Rice Custard Pudding
Rice Custard Pudding is an moderately easy dinner. Made with 1/3 c. uncooked rice, 3 tbsp. cornstarch, 1 tbsp. vanilla, 1/2 c. sugar and 4 c. milk, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
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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