Italian Rice Custard

1/2 cup rice
1 cup boiling water
4 cups milk
1/2 cup butter
3 eggs, beaten
1/2 cup sugar
1 teaspoon vanilla extract

In a large saucepan, add rice to boiling water; reduce heat. Simmer, covered, over low heat 8 minutes. Add milk and butter; bring to a boil. cover and cook 1 hour over very low heat. In a small bowl, combine eggs, sugar and vanilla. Remove rice from heat. Slowly add egg mixture, stirring constantly until thickened. Serve warm or chilled. Serves 8




Classic Baked Apples
4-6 apples
2 Tbs. ground cinnamon
1/4 c. raisins
2 Tbs. unsalted butter
3/4 C. light brown sugar
2 tsp. ground nutmeg
1/4 c chopped walnuts
1/4 C. water

Peel upper half of apples. Core, without cutting through bottoms, and place apples in terra cotta pot. Combine sugar, cinnamon, nuttneg, raisins and nuts. Fill centers of apples with sugar mixture, sprinkling any remaining mixture over tops of apples. Dot apples with butter. Pour water into base of terra cotta pot, cover with lid and place in oven. Set oven to 425 degrees F. and bake for 40 - 60 minutes, basting occasionally, until apples are very tender. Serves 4-6.

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