Peach Rice Custard Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Fresh peaches/Frozen, unsweetened and well drained4 Cup (64 tbs), sliced
 Milk1 1⁄2 Cup (24 tbs)
 Eggs2
 Honey2 Tablespoon
 Salt1⁄2 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Cinnamon1⁄2 Teaspoon
 Brown rice2 Cup (32 tbs) (cooked)

Nutrition Facts

Serving size: Complete recipe

Calories 2037 Calories from Fat 292

% Daily Value*

Total Fat 33 g51.3%

Saturated Fat 12.2 g60.9%

Trans Fat 0 g

Cholesterol 456.9 mg

Sodium 1261.2 mg52.5%

Total Carbohydrates 389 g129.8%

Dietary Fiber 23.7 g94.9%

Sugars 95.7 g

Protein 57 g114.4%

Vitamin A 57% Vitamin C 68.3%

Calcium 62.7% Iron 58.6%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350° F.
and butter a 2-quart casserole.
Prepare peaches.
In the top of a double boiler, over hot but not boiling water, heat milk.
In a small bowl, beat eggs lightly.
Add honey, salt, nutmeg, and cinnamon.
Add slowly to hot milk and cook, stirring constantly with a wooden spoon or wire whisk, for 15 minutes or until it starts to thicken.
Remove from heat and add rice.
Mix well.
Pour half the rice mixture into the prepared casserole, top with half the peaches, then cover with another layer of rice and then the remaining peaches.
Bake in preheated oven for 10 to 15 minutes, until custard is set.
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