Baked Rice Custard

Baked Rice Custard

2 cups cold cooked rice
4 eggs
2 cups full-cream milk
1/4 cup castor sugar
1 tsp. vanilla essence
Cinnamon

Grease a 4-cup oven proof dish.

Place rice in base of dish.

Whisk eggs, sugar, milk and vanilla. Pour over rice. Sprinkle with cinnamon.

Place dish into a larger baking dish. Add enough water to baking dish to come halfway up sides of oven-proof dish.

Bake in a moderate 180 degree C. or 350 degree F. oven for 1 hour until firm.

Remove from baking dish and serve with cream or ice cream.

Note:
Left-over rice for this dish should have been refrigerated as soon as cooked. Cooked rice also freezes well.

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