Rice Custard

5m
Prep Time
30m
Cook Time
35m
Ready In


"Nice quick easy recipe to make and a great way to use left over boiled/steamed rice. NOTE - I recently broke the dish I normally cook this rice custard in and the one I use now though the same size is deeper with a small surface area and it now takes about 55 minutes to cook through"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (243.2 g)
  • Calories 303.6
  • Total Fat - 7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 117.6 mg
  • Sodium - 170.1 mg
  • Total Carbohydrate - 51.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 30.9 g
  • Protein - 9.4 g
  • Calcium - 166 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 180 degree Celsius.

Step 2

Grease a 6 cup oven proof casserole dish.

Step 3

Place rice in casserole dish.

Step 4

Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.

Step 5

Sprinkle extra nutmeg on top.

Step 6

Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).

Step 7

Serve warm with a dollop of thick cream.

Tips & Variations


No special items needed.

Tags : Desserts

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