- Baked Rice Custard.jpg (23.63 KiB) Viewed 444 times
Ready in: 1 hour 5 minutes
Serves: 4
No nutritional information available.
Ingredients
- 600ml (1pt) milk
- 3 eggs
- 75g (3oz) caster sugar
- 1 tsp vanilla extract
- 100g (4oz) cooked pudding rice
- 75g (3oz) sultanas
- ¼ tsp ground cinnamon
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly grease 4 x 250ml (8fl oz) ovenproof dishes and place in a large roasting tin. Whisk the milk, eggs, sugar and vanilla extract together in a large bowl then stir in the rice and sultanas. Divide the mixture between the dishes. Pour enough hot water into the roasting tin to come halfway up the sides of the dishes. Bake for 25 - 30 minutes.
2. Sprinkle the tops with cinnamon, return to the oven and bake for a further 25 - 30 minutes until the custards are just set. Serve warm or cold.
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