Rice Custard with Strawberry Topping
Looking for a change from typical desserts? Try this baked rice custard served with a creamy, lime-scented strawberry marshmallow topping. A gluten-free dessert.
3 large eggs, beaten
3 cups milk, scalded
2 cups cooked rice
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups miniature marshmallows
1/4 cup lime juice
1 1/2 cups fresh strawberries
1/4 cup granulated sugar
1 (2-ounce) package whipped topping mix
1/2 cup milk
- Combine eggs, milk, rice, sugar, vanilla and salt. Pour into greased 2-quart baking pan or individual custard cups.
- Bake in a preheated oven at 350°F (175°F) for about 40 to 50 minutes, or until a silver knife inserted into the center of the custard comes out clean.
- Chill. Serve topped with strawberry topping and whole or halved strawberries.
- For Topping: Combine marshmallows and lime juice; heat slowly, stirring frequently, until marshmallows are melted. Chill just until mixture begins to thicken. Wash, drain, and slice strawberries. Reserve a few for garnish. Sprinkle berries with sugar; allow to stand about 15 minutes. Crush berries. Combine whipped topping mix with milk. Whip until topping stands in stiff peaks. Fold in strawberries and marshmallow mixture. Chill.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.