#45 Rice Pudding

One of our favorite family treats from my childhood has now become so popular with my children that they ask for it for their birthday cake.

14 Eggs
1/2 Cup Sucanat
1/2 Cup Real Maple Syrup
1/2 tsp Salt
2 tsp Vanilla
7-1/2 Cups Scalded Milk
1/2 Cup Cream (optional)
Nutmeg to taste – sprinkle of over the top
1-1/2 Cups Rice (I use Brown)
Beat the eggs and then add everything else, making sure the milk isn’t so hot that it cooks the eggs.  Put in a very large ceramic dish and set dish in a pan with 1″ of water in the oven.  Bake at 350° for 45-50 min.  A knife in the middle reveals it is custard-like and not liquid.

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