Peach And Rice Custard Loaf Recipe
Ingredients
| Peaches | 2 1/2 Can (10oz), sliced | |
| Sugar | 3/4 Cup (16 tbs) | |
| Flour | 4 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Almond extract | 1 Teaspoon | |
| Cooked rice | 2 Cup (16 tbs) | |
| Dry bread crumbs | 1 Cup (16 tbs), sifted |
Directions
Drain peaches.
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.
Serves 8.
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.
Serves 8.
Chef
