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Luscious baked rice custard served with
a creamy, lime-scented strawberry marshmallow topping.
Rice Custard with
Strawberry Topping
- 3 large eggs, beaten
3 cups milk, scalded
2 cups cooked rice
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Strawberry Topping:
2 cups miniature marshmallows
1/4 cup lime juice
1 1/2 cups fresh strawberries
1/4 cup granulated sugar
1 (2-ounce) package whipped topping mix
1/2 cup milk
- Combine eggs, milk, rice, sugar, vanilla
and salt. Pour into greased 2-quart baking pan or individual
custard cups.
- Bake at 350°F (175°F) oven for
about 40 to 50 minutes, or until a silver knife inserted into
the center of the custard comes out clean.
- Chill. Serve topped with strawberry topping
and whole or halved strawberries.
- For Topping: Combine marshmallows and
lime juice; heat slowly, stirring frequently, until marshmallows
are melted. Chill just until mixture begins to thicken. Wash,
drain, and slice strawberries. Reserve a few for garnish. Sprinkle
berries with sugar; allow to stand about 15 minutes. Crush berries.
Combine whipped topping mix with milk. Whip until topping stands
in stiff peaks. Fold in strawberries and marshmallow mixture.
Chill.
Makes 8 servings.
Recipe provided courtesy of the USA Rice
Federation.
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