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
Rice Custard: Add rice to milk. Blend flour, sugar and salt; mix into hot milk, stirring until dissolved. Cook 5 minutes. Stir a little of the milk mixture into eggs. Blend all into milk mixture and cook about 1 minute. Add vanilla.

Turn into buttered 7-1/2x12x2-inch baking pan and bake at 300 degrees 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.) Cool slightly before spreading with topping.

Topping: Beat sugar with salt and milk. Blend in chocolate, butter, and vanilla. Spread over rice custard; sprinkle with nuts. Allow to set before cutting.