Description[edit | edit source]

Makes 6 servings

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Combine cornstarch, 2/3 cup Sugar and salt.
  2. Stir in 1-1/2 cups milk. Cook until thickened, stirring occasionally.
  3. Remove from heat. Stir in rice. Beat egg yolks slightly; add remaining 1/2 cup milk to eggs.
  4. Stir into hot rice mixture. Add flavoring and nuts. Pour into six well-buttered 5-ounce custard cups.
  5. Set cups in shallow pan. Pour hot water around them 1 inch deep.
  6. Bake at 350 degrees about 30 minutes, or until set. Cool slightly.
  7. Unmold and place on greased baking sheet.
  8. Beat egg whites with remaining 1/3 cup Sugar until stiff but not dry.
  9. Spread on top and sides of custards. Sprinkle lightly with coconut.
  10. Return to oven and bake about 5 minutes longer or until flecked with brown.

See also[edit | edit source]

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