serves 8-10
Swedish Rice Custard
1 qt. milk
1/2 cup rice
1/2 tsp. salt
1/2 cup sugar
3 eggs
1 tsp. vanilla
Wash rice, cook rice, milk, salt, and sugar in double boiler until thick. Beat eggs and add vanilla. Butter a 2 quart casserole or a pyrex baking pan and pour your combined rice and egg mixture. Return to slow oven until custard congeals. Use silver knife to test doneness as for custard. A casserole set in a pan of hot water keeps it from getting crusty. Bake in 325 degree oven for 30 to 45 minutes.
Fruit Sauce for Rice Custard
1 package strawberry or raspberry Danish Dessert (cook as directed on package). Cool.
1 box frozen strawberries or raspberries thawed.
Put your frozen berries into strainer and save fruit juice. Use as part of liquid for your package dessert. Fold fruit into cooled Danish Dessert. Serve as topping for rice custard, colorful and delicious.
-Mrs. Orville Peterson
This recipe is from the Memory section of The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.
