Rice Custard from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the Rice very soft and drain. Combine Rice with milk and let it come to a good boil. Add the orange peel, cut in dice. Beat the eggs and sugar well together till very light, and add to the boi...
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- Serving platter
Ingredients
- A Cupful of Rice
- ¾ Cupful of Sugar
- ½ of a Grated Nutmeg
- 4 Eggs
- 2 Cupfuls of Milk
- A Teaspoonful of Vanilla
- The Peel of a Quarter of an Orange, Cut in Dice
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