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Sunday, 11 June 2017

how to prepare rice custard



1.    Rice – 4 cups

2.    Milk – 1 liter

3.    Eggs – 3

4.    Sugar – 75g

5.    Vanilla essence – 2 to 3 drops


1.    Boil rice in water for 5 minutes

2.    Drain off surplus water and add the milk. Cook until rice is tender

3.    Mix in vanilla essense, sugar and eggs

4.    Pour into a damp mould, leave till cold and set

5.    Ease the mixture away from the sides with the fingers

6.    Turn out into a flat dish and serve with jam sauces


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