Recipe - Quick Custard Rice Pudding

2 cup Cooked longgrain rice
2 One half cup Milk
1 cup Sugar
2 teaspoon Vanilla
2 teaspoon Grated lemon zest
One fourth teaspoon Salt
6 Eggs
One fourth teaspoon Nutmeg
Light cream or lightly
Sweetened whipped cream
(optional)

In a large bowl, combine the rice, 1 One half cups of the milk, the sugar,
vanilla, lemon zest, and salt. In a small bowl, beat the remaining 1 cup
milk and the eggs until thoroughly blended; stir into the rice mixture.
Pour into a 2 or 3 quart casserole. Bake in a preheated 350F oven for 30
minutes. Stir gently and dust with the nutmeg. Continue to bake 40 more
minutes, or until set and lightly browned. Cool slightly, then serve warm,
with cream, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini