Fudge-topped Rice Custard

Description

Makes 10 servings.

Ingredients

Rice custard

• 2 cups cooked rice
• 1 quart milk, scalded
• ¼ cup flour
• ½ cup Sugar
• ½ teaspoon salt
• 4 eggs, slightly beaten
• 1 teaspoon vanilla extract

Topping

• 2 cups sifted confectioner's sugar
• ⅛ teaspoon salt
• 3 tablespoon milk
• 2 ounces unsweetened chocolate, melted
• 2 tablespoons melted butter or margarine
• ½ teaspoon vanilla extract
• ½ cup chopped nut meats

Procedures

Rice custard

1. 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 7½ x 12 x 2-inch baking pan and bake at 300 °F for 40 minutes or until custard is set. (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.)
6. Cool slightly before spreading with topping.

Topping

1. Beat Sugar with salt and milk.
2. Blend in chocolate, butter, and vanilla.
3. Spread over rice custard; sprinkle with nuts.
4. Allow to set before cutting.