Rice Custard

For over 30 years, I’ve used this recipe for rice custard found in a cookbook copyrighted in my birth year, 1947.  My sister, Barbara, gave me the cookbook for my birthday one year.  The book’s title is The United States Regional Cook Book.   The recipe comes from the “Southern Cook Book” section of the book; however, I hardly think that Rice Custard is a southern specialty.  My Finnish mom and grandma made it regulary. The recipe is no longer readable because I’ve spilled on the ingredient list, but never fear, I’ve memorized the list.

2 cups cooked rice (white or brown)

1/2 cup brown sugar, packed tightly

3 Tablespoons butter

1 cup milk

3 eggs

1/2 cup raisins (I sometimes use currants)

1/2 teaspoon vanilla

1/4 teaspoon nutmeg

To rice, add sugar, butter, milk, and slightly-beaten eggs and mix thoroughly.  Place in deep baking dish (I use a glass loaf pan).  Bake at 350 degrees for 1/2 hour.  Remove from oven.  Add raisins, vanilla, and nutmeg.  Stir until just barely mixed.  Continue baking for 30 more minutes.  Serve warm or cold.