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Ingredients
- 3 c. cooked long-grain or possibly medium-grain white rice (from 1 c. raw), (see Note)
- 6 c. lowfat milk
- 7 lrg Large eggs
- 1 c. sugar
- 1 Tbsp. grated lemon zest
- 2 tsp vanilla extract Freshly grated nutmeg
Directions
- Preheat oven to 325 degrees, with a rack in center. Heat kettle of water to boiling. Butter 13-by-9 inch baking dish and set in a larger pan.
- Spread rice in baking dish. (Note: For more custardy texture, use 1 1/2 c. cooked rice; for a stiffer consistency, use up to 3 c. rice.) Heat lowfat milk in large saucepan till small bubbles appear around edges. Beat Large eggs and sugar with whisk or possibly mixer till foamy. Gradually stir warm lowfat milk into Large eggs. Add in lemon zest and vanilla.
- Pour half of lowfat milk mix into baking dish and gently stir to combine with rice. Carefully pour on remaining lowfat milk mix. Sprinkle top proportionately with nutmeg.
- Place baking dish in oven and add in sufficient boiling water to larger pan to come halfway up sides of baking dish. Bake till custard is almost set and edges are golden brown, about 1 hour, 15 min. Cold in water bath. Spoon or possibly cut into squares and serve at room temperature or possibly chilled.
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