Ingredients Jump to Instructions ↓

  1. 1/2 cup medium grain rice (long grain will not work)

  2. 1 1/2 quarts whole milk

  3. 1/2 cup granulated sugar

  4. 2 teaspoons vanilla

  5. 1/4 teaspoon nutmeg , freshly grated

  6. 3 large eggs , beaten Cool Whip , garnish cinnamon or nutmeg , to taste, garnish

Instructions Jump to Ingredients ↑

  1. Put rice and milk in a 3 quart saucepan bring to just a boil, stirring constantly and watching the pot like a hawk so it doesn't burn or boil over.

  2. As soon as it just starts to boil, lower the heat enough to maintain a gentle simmer without burning the milk, and simmer for about 30 minutes or until the rice is very soft, keep stirring, so the rice does not stick to the bottom.

  3. Once the rice is soft, slowly stir in the sugar, vanilla, and nutmeg; it will still seem quite wet (this will thicken more upon cooling).

  4. A test for doneness is to stick a wooden spoon into the custard and then see if it coats the back, swipe your finger down the coating and see if the line remains;it is ready then.

  5. Ladle out a small amount of the custard base into a small dish and add the beaten eggs to it, whisking quickly, to temper the eggs.

  6. Return this mixture to the pot and stir.

  7. Cook another minute or so (to cook egg), then pour into a 2 quart casserole.

  8. Dust top completey with cinnamon or nutmeg.

  9. Chill well and serve nice and cold with Cool Whip if desired. ?


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