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Results 61 - 70 of 96 for custard rice
NOTE: You can substitute 10 envelopes of EQUAL for sugar. Combine ingredients, mix thoroughly and pour in a buttered 6 quart casserole. ...
Mix all ingredients except nutmeg. Pour into shallow baking dish and sprinkle with nutmeg. Set in pan of hot water and bake in slow oven, ...
Heat milk with sugar and salt. Slowly stir into slightly beaten eggs. Mix raisins and vanilla. Pour into 1 3/4 quart baking dish. Sprinkle ...
64. RICE CUSTARD
Put 3 cups milk in ... add to the custard mixture just before removing from ... adjusted a little to suit your taste BUT I love it just like it is.
Rinse a sauce pan with ... to boil. Add rice, stirring constantly. Cover and ... on top. Test it when it has been in oven 20 minutes. Serves 4.
Scald milk in saucepan. Do ... hot milk. Add rice and vanilla (1/4 cup raisins ... with nutmeg. Bake at 325 degrees for 50 minutes until firm.
Combine rice and 4 cups of milk, ... of water) uncovered at 350 degrees, approximately 1 hour and 15 minutes. Refrigerate after it has cooled.
Cook rice until tender and drain. In ... minutes. Watch so it does not boil over. Custard will be on to and can be stripped though when hot or cold.
69. RICE CUSTARD
In saucepan, cook rice in boiling salted water for ... uncovered at 300 degrees for 1 1/2 hours or until custard sets. Can be served warm or cold.
Preheat oven to 350 degrees. Combine 3 cups milk, sugar, rice, cinnamon, and raisins in ... set firmly as it cools. Serve with strawberry jam.
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