Fudge-topped Rice Custard

Description
Makes 10 servings.

Rice custard

 * 2 cups cooked rice
 * 1 quart milk, scalded
 * ¼ cup flour
 * ½ cup Sugar
 * ½ teaspoon salt
 * 4 eggs, slightly beaten
 * 1 teaspoon vanilla extract

Topping

 * 2 cups sifted confectioner's sugar
 * ⅛ teaspoon salt
 * 3 tablespoon milk
 * 2 ounces unsweetened chocolate, melted
 * 2 tablespoons melted butter or margarine
 * ½ teaspoon vanilla extract
 * ½ cup chopped nut meats

Rice custard

 * 1) 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 7½ x 12 x 2-inch baking pan and bake at 300 °F for 40 minutes or until custard is set. (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.)
 * 6) Cool slightly before spreading with topping.

Topping

 * 1) Beat Sugar with salt and milk.
 * 2) Blend in chocolate, butter, and vanilla.
 * 3) Spread over rice custard; sprinkle with nuts.
 * 4) Allow to set before cutting.