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Moulded Rice Custard

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Ingredients
  Milk 4 Cup (64 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  White rice 2 Cup (32 tbs), packaged precooked
  Frozen peaches 20 Ounce, sliced (2 Packages, 10 Ounce Each)
  Vanilla pudding and pie filling mix 3 1⁄4 Ounce (1 Package)
  Orange juice/Light rum 1⁄3 Cup (5.33 tbs)
  Apricot preserves 1⁄4 Cup (4 tbs)
  Crystallized violets/Blueberries / slivered almonds 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Drain peaches, reserving liquid.

MAKING
2. In large saucepan, bring to boiling combining 3 cups milk and the sugar and mix with fork adding rice.
3. Over low heat, cook rice, stirring occasionally with a fork, 8 minutes-€”no longer.
4. Rice will absorb liquid if it stands.
5. In medium saucepan, bring to boiling combining pudding mix, 3/4 cup reserved peach liquid and 1 cup milk with frequent stirring.
6. Remove from heat and add 1/4 cup orange juice.
7. Mix well with fork adding 3/4 cup vanilla pudding to rice along with 1 package peaches.
8. Transfer into a mold or bowl about 5 inches in diameter and 4 1/2 inches deep without packing.
9. Let it chill quickly placing in a freezer.
10. Also, place rest of pudding in freezer to chill quickly about 15 minutes.
11. In a small saucepan, melt apricot preserves with remaining orange juice and add remaining peaches.
12. Place rice onto a serving platter and pour chilled pudding over top and around bottom.

SERVING
13. Arrange peaches in preserves around edge, decorate top with peaches and crystallized violets or blue berries or slivered almonds, as desired and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Dessert
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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