Fudge-topped Rice Custard

Description
Makes 10 servings.

Ingredients

 * rice Custard:
 * 2 cups cooked rice
 * 1 quart milk, scalded
 * 1/4 cup flour
 * 1/2 cup Sugar
 * 1/2 teaspoon salt
 * 4 eggs, slightly beaten
 * 1 teaspoon vanilla extract
 * Topping:
 * 2 cups sifted confectioners' Sugar
 * 1/8 teaspoon salt
 * 3 tablespoon milk
 * 2 ounces unsweetened chocolate, melted
 * 2 tablespoons melted butter or margarine
 * 1/2 teaspoon vanilla extract
 * 1/2 cup chopped nut meats

Directions

 * 1) Rice Custard: Add rice to milk.
 * 2) Blend flour, Sugar and salt; mix into hot milk, stirring until dissolved.
 * 3) Cook 5 minutes. Stir a little of the milk mixture into eggs.
 * 4) Blend all into milk mixture and cook about 1 minute. Add vanilla.
 * 5) Turn into buttered 7-1/2x12x2-inch baking pan and bake at 300 degrees for 40 minutes or until custard is set.
 * 6) (To test, insert a silver knife or spoon. If the custard does not adhere to the knife, it is ready to be removed from oven.)
 * 7) Cool slightly before spreading with topping.
 * 8) Topping: Beat Sugar with salt and milk.
 * 9) Blend in chocolate, butter, and vanilla.
 * 10) Spread over rice custard; sprinkle with nuts.
 * 11) Allow to set before cutting.