Preparation:
Combine milk and water; scald. Sprinkle in cream of ric and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Stir in vanilla. Beat eggs lightly with sugar and gradually stir in hot cream of rice. Pour into four 5 oz. custard cups. Sprinkle with nutmeg. Place in a pan of hot water and bake in a preheated 350 degree oven until knife inserted near the center comes out clean, about 40 minutes. Cool. Makes 4 servings. |
