Thursday, April 15, 2010

Mom's Recipe Box.....Baked Rice Custard


Until I was a teen, we never had pudding of any kind.....when I discovered it....Mom simply said she never liked it as she had so so much of "that kind of thing" growing up herself....living through the Great Depression as a child, Grandma made alot of puddings, and custards as a way to stretch their food budget....evidently, milk and eggs were plentiful.....Mom said Grandma made something called a "float" or "island" which was a type of pudding with a meringue topping...the topping floated on the top of the pudding like little islands......anyone heard of that?
Grandma brought it to the table, in a crystal bowl with some fan fare....Mom got her fill of puddings, I guess....

I was going through the box and found this old recipe for a rice pudding....with all the duck eggs we have now...thought it would be a good way to use some.....

This turned out really well...its delicious......rather easy to make....you could use some leftover rice..its very creamy, fragrant with vanilla and nutmeg....topped it with some whipped topping

Baked Rice Custard

3 eggs, beaten
1/2 c. sugar
1/4 t. salt
1 c. cooked rice
2 cups milk, scalded
1/2 c. raisins
2 t. vanilla
1/4 t. nutmeg
1 T. butter

Combine eggs, sugar and salt..gradually add scaled milk, stirring to mix slowly....Add rice, raisins and vanilla. Pour into greased 1 1/2 qt. casserole, set in pan of hot water. Bake 350 for 30-40 minutes. Sprinkle with nutmeg, dot with butter. Bake 30 - 40 minutes more, until set. Serve either warm or cold.
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