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Baked Rice Custard
Puddings and Sweet Deserts

Cooked pudding rice in a sweet milk and egg custard, often with dried fruit and usually topped with nutmeg. Baked until firm.

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Baked Rice Custard
3 eggs
½ cup sugar
¼ teaspoon salt
2 cups scalded milk
1 cup cooked rice
¼ cup raisins
2 teaspoons vanilla
¼ teaspoon nutmeg
1 tablespoon butter

Combine beaten eggs, sugar, and salt. Gradually add scalded milk, while stirring constantly. Add rice, raisins and vanilla. Pour into greased 1 ½ quart casserole dish; set in pan of hot water and bake at 350 degree for 30 minutes, stir. Sprinkle with nutmeg and dot with butter. Bake 30 to 40 minutes longer until set.

Serves 6.

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