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Rice Custard or Pudding for 25 with tapioca variation

13"x20" pan or 2 9"x13" pans, about 28 servings

This is a baked dessert that is delicious warm or cold, and also makes a special breakfast. It has a finer texture if the milk is scalded and strained before you mix it up.

Beat together:
1 gallon milk
1 qt. half & half or 3 cans evaporated milk
2 qt. beaten eggs (about 2 doz. eggs)
2 C honey (more to taste)
2 T vanilla extract
1-2 T nutmeg, cinnamon or allspice

If you have preheated the milk it is fairly easy to beat the honey into the warm milk. Otherwise, be sure to strain the mixture as you pour it over the rice. Butter the pan and put in it:

a layer of cooked brown rice up to 1" thick (up to 2 quarts) or the same amount of cooked pearl tapioca
1-2 cups raisins or other dried fruit bits

Pour the custard mixture over the rice or tapioca. Mix gently to get rid of air pockets.

Bake in a preheated 350 degree oven at least 40 minutes (2 pans) or 50 minutes (one pan)until just firm throughout. Temperature at the center is 160 degrees. Allow to cool at least 30 minutes before serving warm, or refrigerate immediately to chill.

For the best texture, place a pan of water on the bottom rack of the oven while this custard bakes, and be sure to replenish the water as it steams off. This is a good idea with any custard-type dish.