RICE CUSTARD
This classic Rice Custard recipe offers a comforting and creamy dessert with a delightful balance of textures and flavors. The combination of cooked rice, sweet milk, and a hint of lemon creates a light and refreshing custard. Baked to perfection, this simple yet elegant dessert is perfect for any occasion, offering a satisfying and nostalgic treat.
Ingredients
- 4 units Eggs
- 1 cup Granulated sugar
- 1 cup Cooked rice
- 2 cups Whole milk (Originally 'sweet milk'. Substituted with whole milk.)
- 2 tablespoons Lemon juice (Quantity estimated (not specified in original recipe))
- 1 teaspoon Lemon zest (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Ground cinnamon
- 1/2 cup Soup stock (For lemon sauce. Quantity estimated (not specified in original recipe))
- 1 tablespoon Sugar (For lemon sauce. Quantity estimated (not specified in original recipe))
- 1/8 teaspoon Grated nutmeg (For lemon sauce. Quantity estimated (not specified in original recipe))
- 1 tablespoon Chopped parsley (For lemon sauce. Quantity estimated (not specified in original recipe))
- 1 teaspoon All-purpose flour (For lemon sauce. Or use egg yolk for thickening. Quantity estimated (not specified in original recipe))
- 1 unit Egg yolk (For lemon sauce. Quantity estimated (not specified in original recipe))
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Instructions
- 1In a bowl, lightly beat the eggs. Gradually whisk in the sugar until well combined. Add the cooked rice, whole milk, lemon juice, lemon zest, and cinnamon. Stir to combine.
- 2Pour the mixture into a pudding-pan. Place the pudding-pan in a larger pan filled with hot water (a water bath). Bake in a moderate oven preheated to 350°F (175°C) for approximately 30 minutes, or until the custard is set but still slightly wobbly in the center.
- 3In a saucepan, boil the soup stock with a few slices of lemon, sugar, and grated nutmeg. Add the chopped parsley. Thicken with a teaspoon of flour or the yolk of an egg.
- 4Serve the rice custard warm or chilled, drizzled with the lemon sauce.
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