Wild Rice Crustless Custard Pie Recipe

Ingredients

1/3 cup UNCOOKED wild rice

2 cups water & 1/2 tspn. salt

1 cup milk [lowfat or whole]

3 eggs

1/2 tspn. salt

1/4 tspn. fresh grd pepper & nutmeg

1 cup all purpose flour

2 TBLSPNS butter

Preparation

Rinse rice in cold water & drain

Bring rice, water & salt to boiling. Reduce heat & simmer, covered till rice is tender, approximately 45 minutes. Drain & let cool.

Whisk milk, eggs, salt, pepper & nutmeg to blend. Stir in flour & LET STAND FOR 30 MINUTES covered at room temperature.

Heat oven to 450* In a 9" glass pie pan heat 2 TBLSPNS butter in the oven while it’s heating till light brown. Watch not to burn butter.

Stir rice into egg mixture & pour carefully into the hot buttered pie pan.

Bake untill set, about 25-30 minutes.

The pie will puff up high all around it’s edge & fall back some as it cools.

Serve hot or at room temperature.