Food & Wine
Baked rice custard
As featured in the Over60 cookbook, The Way Mum Made It, Patricia Smith says of her recipe, “I used to make this for my three daughters and then I started making it for my five granddaughters and five grandsons — they all love it and request it whenever they come over to my place.”
Serves: 4–6
Ingredients:
- 2 cups milk
- 2 egg yolks
- 300 ml cream
- 1½ cups cooked rice, rinsed, drained
- ½ cup caster sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract pinch of nutmeg, plus extra to sprinkle
Method:
- Preheat the oven to 180°C.
- Combine the milk, egg yolks, cream, rice, sugar, cinnamon, vanilla and nutmeg in a bowl.
- Pour the mixture into a ceramic ovenproof dish. Stand the dish in a baking dish with enough water to come halfway up the sides. Bake in the oven for 40 minutes, or until the custard is set.
Remove from the oven and set aside for 10 minutes before serving. Serve warm.
Image: Getty