Peach Rice Custard
|Fresh peaches/Frozen, unsweetened and well drained||4 Cup (64 tbs), sliced|
|Milk||1 1⁄2 Cup (24 tbs)|
|Brown rice||2 Cup (32 tbs) (cooked)|
Preheat oven to 350° F.
and butter a 2-quart casserole.
In the top of a double boiler, over hot but not boiling water, heat milk.
In a small bowl, beat eggs lightly.
Add honey, salt, nutmeg, and cinnamon.
Add slowly to hot milk and cook, stirring constantly with a wooden spoon or wire whisk, for 15 minutes or until it starts to thicken.
Remove from heat and add rice.
Pour half the rice mixture into the prepared casserole, top with half the peaches, then cover with another layer of rice and then the remaining peaches.
Bake in preheated oven for 10 to 15 minutes, until custard is set.