This recipe was clipped from Parade magazine, date unknown. Recipe is typed below along with a scanned copy.

Rice Pudding Tiara

3 eggs
3 1/3 cups milk
2 cups cooked rice
1/2 cup sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla
1/2 teaspoon nutmeg
8 small canned pear halves
Green creme de menthe

Beat eggs slightly in 2-quart casserole. Stir in milk, rice, sugar, lemon peel and vanilla. Sprinkle top with nutmeg. Set in baking pan. Fill pan halfway up side of casserole with boiling water. Bake 1/2 hour, stir gently by lowering spoon down side of casserole and moving it back and forth along bottom. Bake 50 minutes. Arrange drained pear halves on top, hollow side up. Bake five minutes longer or until knife inserted in center of pudding comes out clean. Remove casserole from baking pan. Serve warm or cold; just before serving fill pear hollows with green creme de menthe. Makes 8 servings.

FROM PARADE’S TEST KITCHEN