Baked rice custard recipe

Back to search results
Created by
  Print    Enlarge text

Rate this recipe

Photography: Brett Stevens
Photography: Brett Stevens
  • Cuisine: Modern Australian
  • Servings: Serves 6
  • Cooking Time: Less than 60 minutes
  • Course: Dessert

Baked rice custard

Ingredients

2 tablespoons short grain rice, washed
2 cups (500ml) boiling water
3 eggs
¼ cup (55g) sugar
3½ cups (875ml) milk
1 teaspoon vanilla extract
15g butter
freshly grated nutmeg
View conversion table

Preparation

Preheat oven to 160°C. Grease six 1-cup ovenproof dishes. Cook rice in boiling water for 12 minutes, until tender. Drain and spoon into prepared dishes.

Whisk eggs and sugar in a bowl until pale. Stir in milk and vanilla. Pour into dishes, dot with butter. Sprinkle with nutmeg and bake for 35 minutes, until set.

If you enjoyed this Baked rice custard recipe then browse more Modern Australian recipes, child-friendly recipes, gluten-free recipes, low-gi recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Seasoning meat for goulash

After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.

Glossary

More

Semolina

Ground durum wheat, available fine, medium or coarse. Used for desserts and to make couscous.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT