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Ingredients:
2/3 cup white medium grain rice
1 cup sugar
1 tsp nutmeg
1/2 tsp salt
2 T. butter
1 tsp vanilla
8 cups milk
2 eggs
1 cup whipping cream
Instructions:
In a 4 quart saucepan cook all except eggs and cream for about 1 hour over medium low heat, stirring frequently. Beat eggs to blend. When rice is almost tender, remove from heat and whisk about 1 cup of the rice mixture into the eggs. Add the rice-egg mixture to the rest and stir in the cream. Over low heat return mixture to at least 135 degrees. Remove from heat pour into a glass bowl and refrigerate covered at least 12 hours. Serves about 16.
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Copyright © 1999 - 2004 Lanier Publishing International
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