Peach And Rice Custard Loaf
|Canned sliced peaches||2 1⁄2 Can (25 oz)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Almond extract||1 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
|Sifted dry bread crumbs||1 Cup (16 tbs)|
Combine sugar, flour and salt in top of double boiler.
Add 1/2 cup milk and egg yolks; beat well.
Add remaining 1 cup milk.
Cook in double boiler about 20 minutes or until thick, stirring occasionally.
Remove from heat; add flavoring and fold in rice.
Cover bottom of buttered loaf pan with half of bread crumbs; pour in a third of rice custard, then cover with half of peaches.
Repeat layer of custard, remaining peaches and remaining custard.
Sprinkle with remaining bread crumbs.
Bake in moderate oven (350°F.) aboui 40 minutes.
Let cool 10 to 15 minutes before unmolding.
Slice and serve with Peach Sauce.