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Baked Rice Custard
Baked Rice Custard is a traditional Australian recipe for a classic dessert of rice that's boiled until tender before being finished by baking in a sweetened vanilla-flavoured egg and milk custard. The full recipe is presented here and I hope you enjoy this classic Australian version of: Baked Rice Custard.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesBaking RecipesAustralia Recipes
Baked Rice Custard: An Australian recipe for a dessert of rice that's boiled until tender before being finished by baking in a sweetened vanilla-flavoured egg and milk custard.
Ingredients:
2 tbsp short-grain rice, washed
500ml boiling water
3 eggs
55g sugar
875ml milk
1 tsp vanilla extract
15g butter
freshly-grated nutmeg, to taste
Method:
Pre-heat the oven to 160°C. Grease six 250ml volume ramekins.
Combine the rice and boiling water in a pan and cook for 12 minutes, or until the rice is just tender. Drain the rice and divide between the ramekins.
Whisk the eggs and sugar in a bowl until pale and creamy. Stir in the milk and the vanilla extract then pour into the ramekins. Dot the top with the butter and sprinkle over a little nutmeg.
Transfer to an oven pre-heated to 160°C and bake for 35 minutes, or until the puddings are set.
Serve immediately.
