"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Baked Rice Custard Recipe

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This recipe for Baked Rice Custard, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Russo
Added: Tuesday, November 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup rice
5 cups milk
1 tsp. salt
3 eggs
3/4 cup sugar
1 1/2 tsp. vanilla

Directions:
Directions:
On top of doubler, combine rice, 4 cups of milk and salt and cook, stirring occasionally for about 1 hour, or until rice is tender. Grease 2 qt. casserole. Combine eggs, sugar, vanilla and remaining milk, beat until blended. Gradually stir in hot rice mixture. Pour into casserole. Place casserole in pan and pour hot water into pan. Bake 50 to 60 minutes at 350F or until knife comes out clean. Cool and refrigerate.

 

 

 

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