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

In a Dutch oven, heat rice and milk over low heat, 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 or 2 minutes, stirring constantly. Remove custard to a covered bowl and chill. Yield about 16 servings.