Stirred Lemon Rice Custard Recipe

Stirred Lemon Rice Custard Recipe

  • 2 cups cooked long-grain rice, chilled
  • 1 1/2 quarts whole milk
  • 9 large eggs, beaten
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons lemon extract
  • 1/2 teaspoon grated lemon peel
  1. In a Dutch oven, heat rice and milk over low heat for 1 hour. combine eggs, sugar and salt. Slowly pour into hot rice mixture, stirring constantly. Cook over medium-low heat, stirring constantly, just until the mixture coats a metal spoon. Remove from the heat and stir in extract and peel. Place pan in the sink filled with ice for 1 to 2 minutes, stirring constantly. Remove custard to a covered bowl and chill.
Recipe of the Day|