Rice Custard
"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."
photo by gemini99900
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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)
directions
- 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.
Questions & Replies
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im about to try this rice custard reading how to do the mixture then it said pore custard over rice but wheres the custard theres no custar powder??? don thomson
Reviews
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I made this last night for dinner. It was quick and easy to make and took around 40 minutes to bake in an 8 in by 8in square dish. I used cranberries instead of the raisins-they looked so pretty when the dish was served. This was just nicely sweet, but all four of us agreed it had way to much rice in it compared to custard-I would halve the amount of cooked rice next time. -
Made this for dinner last night and was so pleased at how easy it went together, think I overcooked it (was worried about it being firm) as it was a little dry, but that was my fault and didn't change the taste. I did not use the raisens as I don't care for them, did top with whipped cream. Both DH and I enjoyed it very much. Made for the photo forum - Comfort foods.
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We loved this. Great flavor and easy to make. Definitely a keeper! -
I cannot begin to describe the level of pure creamy comfort this afforded us as the snow was piling up around us last night. Perfectly sweet and lovely with added warmth from the nutmeg. Wonderful! -
This was so easy and so delicious. I accidentally only used 2 cups of milk instead of 3, but it still turned out great, just a little drier. I would like to make it again with the 3 cups so I can enjoy it in a more custardy style. Topped with homemade whipped cream and it was perfect. I cooked mine in an 8" square pan and it took 40 minutes to cook through.
see 11 more reviews
Tweaks
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I made this last night for dinner. It was quick and easy to make and took around 40 minutes to bake in an 8 in by 8in square dish. I used cranberries instead of the raisins-they looked so pretty when the dish was served. This was just nicely sweet, but all four of us agreed it had way to much rice in it compared to custard-I would halve the amount of cooked rice next time.
RECIPE SUBMITTED BY
I'mPat
Australia
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