- 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.
CONVENT AND CHAPEL 