Rice Custard
Serves 12
Ingredients
8 cups of rice (RL: This was bit smudged, but I’m pretty sure it says 8 cups)
1½ cups of sugar
2 Eggs
4½ cups of milk
Vanilla (RL: There’s what looks like ‘fl’ written after this, so I’m not sure what this means)
Method
Boil rice in a small quantity of water for about 20 minutes.
Place rice in the bottom of the dish(es) (RL: This is how Aunty Anne wrote this – maybe it can be made as one large pudding or individual ramekins.)
Dissolve sugar in some of the milk by heating, then join (RL: ‘add’?) to the rest of the milk.
Add vanilla to the milk.
Beat eggs briskly then pour into the centre of the dish.
Add the milk and stir.
Sprinkle with nutmeg.
1½ to 2 hours (RL: That’s all it says, so maybe that means bake in a moderate oven).
Rice Custard
Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024