Rice Custard

Rice Custard

Serves 12-14

3 cups rice
2 litres boiling water
6 x 60g eggs
2 cups sugar
1 1/2 litres milk
1 teaspoon vanilla essence
60g butter
Nutmeg to taste
1 cup raisins

Wash rice thoroughly under cold running water. Cook in boiling water for 20 minutes. Drain well and put into a greased heatproof pudding bowl or dish that will fit in the Slow Cooker. Beat eggs with sugar, add remaining ingredients then stir into the rice. Cover bowl with foil and secure. Add 1 litre of water and a small trivet or upturned heatproof saucer into the Slow Cooker. Place rice custard in the bowl onto the trivet. Cover with lid and cook on LOW for 7-9 hours.

Serve warm.

Note: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl or dish.

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