Quick Custard Rice Pudding
2 c Cooked long-grain rice
2 1/2 c Milk
1 c Sugar
2 ts Vanilla
2 ts Grated lemon zest
1/4 ts Salt
6 Eggs
1/4 ts Nutmeg
Light cream or lightly sweetened whipped cream (optional)
In a large bowl, combine the rice, 1 1/2 cups of the milk, the sugar, vanilla, lemon zest, and salt. In a small bowl, beat the remaining 1 cup milk and the eggs until thoroughly blended; stir into the rice mixture.
Pour into a 2 or 3 quart casserole. Bake in a preheated 350F oven for 30 minutes. Stir gently and dust with the nutmeg. Continue to bake 40 more minutes, or until set and lightly browned. Cool slightly, then serve warm, with cream, if desired.
Quick Dessert
1 pk Raspberry Jello
1 md Jar applesauce
Graham crackers
Cool whip
Layer pan with graham crackers. Mix together jello and applesauce. Put on top of graham crackers. Spread Cool Whip over the top. Chill 2 hours before serving.
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