Rice custard

Rice custard

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 tablespoons short-grain rice
2 1/2 cups boiling water
3 eggs
3 tablespoons sugar
3 1/2 cups milk
1/2 teaspoon vanilla essence
1-2 teaspoons butter
grated nutmeg

Method

  1. Preheat the oven to 160°C . Wash the rice and cook in the boiling water for 20 minutes, until tender. Drain well and put into a buttered ovenproof dish. Beat the eggs until well mixed, add the sugar, milk and vanilla. Stir into the rice, top with the butter and sprinkle with the nutmeg. Bake for 45 minutes or until set.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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