RICE CUSTARD

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Rice Custard image

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.

Provided by ImPat

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups cooked rice
3 eggs
1/2 cup caster sugar
3 cups milk (I use reduced fat)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg (extra)
1/2 cup raisins, I don't normally use (optional)

Steps:

  • Preheat oven to 180 degree Celsius.
  • Grease a 6 cup oven proof casserole dish.
  • Place rice in casserole dish.
  • 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.
  • Sprinkle extra nutmeg on top.
  • Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
  • Serve warm with a dollop of thick cream.

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