2 cups skim milk
1/3 cup sugar
1/4 tsp salt
2 tbsp margarine
1/2 cup (1/2 container) egg beaters or 2 large eggs
1 cup cooked rice
1/2 cup dark seedless raisins
Scald milk. Add sugar, salt and margarine. Stir until margarine is melted. Add milk
mixture slowly to egg beaters, stirring constantly. Stir in rice, raisins and vanilla
extract. Divide mixture into seven 6 oz custard cups. Sit cups in a pan of hot water
about 1" deep. Bake at 350 for 25-30 minutes or until knife inserted in center of
custard comes out clean.
For Spicy Rice Custard - stir in 1/4 tsp nutmeg with vanilla extract.
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