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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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:
1. Preheat oven to 180 degree Celsius.
2. Grease a 6 cup oven proof casserole dish.
3. Place rice in casserole dish.
4. 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.
5. Sprinkle extra nutmeg on top.
6. Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
7. Serve warm with a dollop of thick cream.
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