This rice custard—along with the jewel gelatin—is a favorite at Clifton’s.
Serves 8
4 large eggs, beaten
½ cup granulated sugar
⅔ tsp. ground mace
¼ tsp. sea salt
3 cups whole milk, room temperature
1 tsp. pure vanilla extract
1⅓ cups cooked rice
1. Preheat oven to 400°F
2. In a bowl, blend the eggs, sugar, mace, and salt. Add the milk and mix well.
3. Place the cooked rice into prepared 8-inch square pan. Pour milk mixture over the rice, filling the pan to within ½ an inch from the top.
4. Place the rice pan into a larger pan. Pour hot water into the larger pan, until it comes about halfway up the side of the rice pan.
5. Bake until a knife inserted in the center comes out clean, about 35 to 40 minutes.
6. Cut into servings.
A 1950 Clifton’s pictorial showed the entrance to the Clifton’s Brookdale service room, which featured an old mill wheel, and a Clifton’s photographer who would capture “your photograph, in beautiful surroundings while you dine.”
The woodsy, life-size wall mural and faux redwood trees at Clifton’s Brookdale.