Peach Ambrosia Rice Custard
Recipe Description
Makes 8 servingsIngredients
- 1 1/2 cups cooked rice
- 5 eggs, beaten
- 1/4 teaspoon salt
- 1/2 cup Granulated sugar|Sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons grated lemon peel
- 3 1/2 cups milk
- 2 cups drained canned or frozen sliced peaches*
- 1 tablespoon lemon juice
- 2 tablespoons brandy
- 1 cup shredded coconut
- Combine rice, eggs, salt, Granulated sugar|Sugar, vanilla, lemon peel and milk; turn into buttered 2-quart dish.
- Set dish in pan of hot water filled to within 1 inch of top.
- Bake at 350 degrees 1 hour, uncovered.
- After first 30 minutes insert spoon at edge of custard and stir from bottom.
- Near end of baking time insert knife near center, and if it comes out clean, custard is done.
- Combine peaches, lemon juice, brandy and coconut; toss lightly and chill until serving time.
- Arrange on top of custard just before serving.
This article uses material from the "Peach Ambrosia Rice Custard" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
