Taste of Home good source for rice custard recipe

Reader Frank Gerencser wrote in search of an old-fashioned rice pudding recipe for his wife, Judith. I tried this one from Taste of Home, and it definitely seems to fill the bill.

OLD-FASHIONED RICE CUSTARD

½ cup uncooked long-grain rice

4 cups milk (divided use)

¼ cup butter, cubed

¾ cup sugar

3 eggs

1 teaspoon vanilla extract

¼ teaspoon salt

½ teaspoon ground nutmeg

In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly.

In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture.

Pour into a lightly greased 2-quart baking dish; sprinkle with nutmeg. Bake in a preheated 350-degree oven for 50 minutes, or until a knife inserted near the center comes out clean.

Serves 6 to 8.

— Recipe from Taste of Home

FOUND ITEMS

For Kathie Craig Pearson, who’s looking for B&M Baked Beans in cans larger than 16 ounces, Alan B. Van Ees reported spotting the 28-ounce size at Glazier’s Food Marketplace, 8525 W. Warm Springs Road. ...

For Pauline Eikel, who’s looking for zero-calorie/no-alcohol Margarita mix, Catherine Pawelek recommended Sin City Agave 3 Citrus Margarita Mix, from Total Wine & More, which has stores at 501 N. Stephanie St. in Henderson and 730 S. Rampart Blvd. ...

For Una Perrine, who’s looking for Bestlife Buttery Spread, which she used to get at Wal-Mart, Howard Pratschler of Bullhead City, Ariz., suggested Gold n’ Soft reduced-calorie spread, which he said is 40 percent vegetable oil, has no trans fats and is close to Bestlife in quality. ...

For Allyn Markert, who’s looking for Hoffy’s Extra-Lean all-beef hot dogs, Marlene Weinstein emailed to report finding them at Smart & Final at 10050 S. Eastern Ave. in Henderson. ...

READER REQUESTS

Van Ees: a local restaurant that serves fried alligator;

Ray Bateman: a local source for dry-curd cottage cheese;

Claire Parrow: a local source for sweet Lebanon bologna;

Geoffrey Marsh: cans of Bolst’s Curry Powder, which is made in India.

Readers?

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