Rice Custard
Recipe: #14148
September 04, 2014
Categories: Desserts, Eggs, Rice, Australian, 5-Minute Prep, Oven Bake, Gluten-Free, Vegetarian, more
"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 is 6 servings
Ingredients
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
No special items needed.
4 Reviews
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