- 8
Ingredients
- 5 cups milk
- 1/3 cup uncooked medium grain white rice
- 3 large eggs
- 1/2 cup sugar (use 3/4 cup for a sweeter custard)
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
Preparation
Step 1
In heavy, large saucepan, combine 4 cups milk and the rice. Over medium-high heat, heat milk mixture, stirring frequently, until bubbles form around the edge. Reduce heat to medium-low; cook 15 minutes, stirring to prevent skim from forming. Preheat oven to 350 F. Lightly grease a 12-by-8-inch baking dish.
In large bowl, with rotary beater, beat eggs; add sugar, vanilla, salt and remaining milk; mix well. Gradually stir hot rice mixture into egg mixture. Pour into prepared dish. Place dish in large roasting pan; pour hot water to 1-inch depth around dish. Bake, uncovered, 50 to 60 minutes, or until knife inserted in custard comes out clean.
Remove dish from hot water to wire rack; let cool. Refrigerate until well-chilled - about 2 hours.