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Banana Rice Custard

3 medium bananas, fully ripened
1 tablespoon lemon juice
3 cups cooked rice
3 large eggs
1/2 teaspoon salt
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon peel
2 cups milk
Nutmeg, sliced bananas and whipped cream for garnish (optional)

1. Mash bananas with fork; stir in lemon juice. Blend with rice in 2-quart baking dish.
2. Beat eggs; add salt, sugar, lemon peel and milk; stir into banana-rice mixture. Sprinkle with nutmeg.
3. Place baking dish in larger pan; half-filled with hot water.
4. Bake in 325*F oven for 1 hour.
5. Chill thoroughly, at least four hours, before serving.
6. Serve with whipped cream and sliced bananas for garnish, if desired.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.