A very good way in which to use left-over rice is to make a rice CUSTARD of it. If no cooked rice is on hand and rice is to be cooked for some other dish, it is not a bad plan to increase the amount slightly and use what remains for rice CUSTARD. The best method of preparing rice for this dessert it to steam it, but boiled or Japanese rice may also be used.
(Sufficient to Serve Six)
- 2 eggs
- 1/2 c. sugar
- 1-1/2 c. hot milk
- 1/4 tsp. salt
- 1/4 tsp. grated nutmeg
- 2 c. steamed rice
Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg. Pour this mixture over the rice. Place in a buttered baking dish, set the dish in a pan of warm water, and bake in a moderate oven until the CUSTARD is set. This will probably require about 45 minutes. Cool and serve.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)