Rice Custard Pudding
Rice Custard Pudding is an moderately easy dinner. Made with 1/2 c. water, 1/2 c. uncooked instant rice, 3 eggs, slightly beaten, 1/2 c. sugar and 2 tsp. vanilla, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Heat water to boiling.
Remove from heat.
Cover and let stand 5 minutes.
Blend eggs, sugar, vanilla and salt; slowly stir in milk.
Pour into 1 1/2-quart casserole.
Sprinkle with cinnamon.
Place casserole in baking pan.
Pour in very hot water (1 1/4-inch deep) for water bath.
Bake 70 minutes at 350Β° or until knife inserted halfway between center and edge comes out clean.
Serve warm or cool.
π· Perfect Pairings
Complete your meal with these
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