Stirred Lemon Rice Custard |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Our previous story on Shirley provided the recipe for Christmas Tree Bread pictured at left. This time, we're sharing another of her delicious recipes, Stirred Lemon Rice Custard. Try it-you'll enjoy it as much as our staff did! Ingredients:
2 cups cooked long-grain rice, chilled |
1-1/2 quarts whole milk |
9 large eggs, well beaten |
1-1/2 cups sugar |
1/2 teaspoon salt |
2 teaspoons lemon extract |
1/2 teaspoon grated lemon peel |
Directions:
1. In a Dutch oven, heat rice and milk over low heat for 1 hour. combine eggs, sugar and salt. Slowly pour into hot rice mixture, stirring constantly. Cook over medium-low heat, stirring constantly, just until the mixture coats a metal spoon. Remove from the heat and stir in extract and peel. Place pan in the sink filled with ice for 1 to 2 minutes, stirring constantly. Remove custard to a covered bowl and chill. Yield: about 16 servings.
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