2 c. cooked long grain rice, chilled
1 1/2 qt. whole milk
9 lg. eggs, well beaten
2 tsp. lemon extract
1/2 tsp. grated lemon peel

In 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 mixture coats a metal spoon. Remove from heat and stir in extract and peel. Place pan in the sink filled with ice for 1-2 minutes, stirring constantly. Remove custard to covered bowl and chill. 16 servings.