Fudge-topped Rice Custard
Recipe Description
Makes 10 servings.Ingredients
- ==
- 2 cups cooked rice
- 1 quart milk, scalded
- ¼ cup flour
- ½ cup Granulated sugar|Sugar
- ½ teaspoon salt
- 4 eggs, slightly beaten
- 1 teaspoon vanilla extract ==
- 2 cups sifted powdered sugar|confectioner's sugar
- ? teaspoon salt
- 3 tablespoon milk
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons melted butter or margarine
- ½ teaspoon vanilla extract
- ½ cup chopped nut meats
- ==
- Add rice to milk.
- Blend flour, Granulated sugar|Sugar and salt; mix into hot milk, stirring until dissolved.
- Cook 5 minutes. Stir a little of the milk mixture into eggs.
- Blend all into milk mixture and cook about 1 minute. Add vanilla.
- Turn into buttered 7½ x 12 x 2-inch baking pan and bake at 300 °F for 40 minutes or until custard is set. (To test, insert a silver knife or spoon. If the custard does not adhere to the knife, it is ready to be removed from oven.)
- Cool slightly before spreading with topping. ==
- Beat Granulated sugar|Sugar with salt and milk.
- Blend in chocolate, butter, and vanilla.
- Spread over rice custard; sprinkle with nuts.
- Allow to set before cutting.
This article uses material from the "Fudge-topped Rice Custard" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
