FUDGE-TOPPED RICE CUSTARD

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

Makes 10 servings.

[edit] Ingredients

• rice Custard:
• 2 cups cooked rice
• 1 quart milk, scalded
• 1/4 cup flour
• 1/2 cup Sugar
• 1/2 teaspoon salt
• 4 eggs, slightly beaten
• 1 teaspoon vanilla extract
• Topping:
• 2 cups sifted confectioners' Sugar
• 1/8 teaspoon salt
• 3 tablespoon milk
• 2 ounces unsweetened chocolate, melted
• 2 tablespoons melted butter or margarine
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped nut meats

[edit] Directions

1. Rice Custard: Add rice to milk.
2. Blend flour, Sugar and salt; mix into hot milk, stirring until dissolved.
3. Cook 5 minutes. Stir a little of the milk mixture into eggs.
4. Blend all into milk mixture and cook about 1 minute. Add vanilla.
5. Turn into buttered 7-1/2x12x2-inch baking pan and bake at 300 degrees for 40 minutes or until custard is set.
6. (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.)
7. Cool slightly before spreading with topping.
8. Topping: Beat Sugar with salt and milk.
9. Blend in chocolate, butter, and vanilla.
10. Spread over rice custard; sprinkle with nuts.
11. Allow to set before cutting.

[edit] See also