Wild Rice Crustless Custard Pie

• 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

1. Rinse rice in cold water & drain
2. Bring rice, water & salt to boiling. Reduce heat & simmer, covered till rice is tender, approximately 45 minutes. Drain & let cool.
3. Whisk milk, eggs, salt, pepper & nutmeg to blend.
4. Stir in flour & LET STAND FOR 30 MINUTES covered at room temperature.
5. Heat oven to 450*
6. 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.
7. Stir rice into egg mixture & pour carefully into the hot buttered pie pan.
8. Bake untill set, about 25-30 minutes.
9. The pie will puff up high all around it's edge & fall back some as it cools.
10. Serve hot or at room temperature.

wild rice, water, milk, eggs, salt, fresh grd pepper, flour, butter

Taken from www.epicurious.com/recipes/member/views/wild-rice-crustless-custard-pie-1202516 (may not work)