Baked Rice Convent Custard

IMG_1178

  • 1/3 cup of stubby rice – Arboria or short grain (or something similar)
  • 3 eggs (was actually 7 but 4 were well past the safe date and, to be honest, the 3 I used were just past it)
  • 600 ml milk (I used just less as I’d made coffee for the tradies from the carton)
  • approx 1/3 cup sugar
  • vanilla (I didn’t have any so popped in some of my favourite Pear and Vanilla Jam from Rylstone Pantry https://www.facebook.com/RylstonePantry), however this is an unlikely option for others.
  • nutmeg (preferably freshly ground)
  • Cook rice until tender
  • Preheat oven to 180d
  • whisk together milk, eggs, sugar, vanilla. Strain. Add in rice and stir until evenly distributed.
  • Put baking dish in a larger baking pan. Pour water in outer baking pan until at least half way up the side.
  • Pour custard mix into baking dish.
  • Grate nutmeg over the top.
  • Bake for 40 – 45 minutes until knife inserted comes out clean.
  • Leave to cool for about an hour (or chill) before serving.

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