Nice Rice Custard

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take two tablespoonfuls of boiled rice. If it is very dry, wash it with a little warm water. Put it in a pan, add a tablespoonful of butter, three or four eggs beaten light, a quart of sweet milk, sugar enough to make it quite sweet, and one cup of picked and seeded raisins. Flavor with nutmeg and essence of lemon or vanilla. Bake lightly. Do not allow it to remain in the oven long, as the milk will become watery and thus destroy the jelly-like consistency of the custard. It is a nice and cheap dessert for children. The raisins may be omitted if they are objectionable.