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Cook's Corner: Rice pudding with a creamy custard.(Knight Ridder Newspapers)
Byline: Linda Cicero
Thanks to fellow readers, Evelyn Kline of Bethlehem, Pa., can make rice pudding the way her mother did, baked rather than cooked on top of the stove so a creamy custard rises to the top.
``My mother made rice pudding the same way,'' wrote Lydia Simmons of Wilmington, N.C. ``She was not the type to ever write down a recipe, but I watched her do it so I'd never be without that pudding once I left home. That was 50 years ago, and it is still my favorite dessert.''
Jackie Thompson of Tavernier has similar memories, and though she couldn't find the recipe after her mother died, one published a few years ago in Yankee Magazine comes close, she wrote. Also pitching in was Joan Puett, who e-mailed her her mother's recipe. I took a bit from everyone's offerings to come up with the recipe here, which makes a very custardy pudding.
CUSTARD RICE PUDDING
4 eggs, lightly beaten
} cup sugar
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