Baked Rice Custard

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Old 12-May-2011
Baked Rice Custard

1 cup cold, cooked rice (leftovers work well)
1 cup raisins (sultanas, washed)
3 eggs
2 cups milk
1/2 cup sugar
pinch of salt
1 tsp. vanilla

Preparation Method:
1.Mix cooked rice and raisins in a buttered 6 cup casserole dish.
2.In another bowl, beat eggs with a whisk
3.Continue whisking the eggs as you add the milk, sugar, vanilla and salt.
4.At this point you can warm this milk mixture to lukewarm in the microwave. Do not let it get hot. This is only to speed up the baking time.
5.Pour over rice and raisins.
6.Place casserole in a pan of hot water (water should come up the side of the casserole dish to a depth of 1 inch)
7.Bake at 350 for about 1/2 hour or until mixture is hot.
8.Turn oven down to 275 and continue to bake. Check often to see when it begins to thicken around the edges. Then stir mixture gently to distribute rice and raisins.
9.Total baking time will be somewhere between 1 and 1 1/2 hours depending on how cold your milk was.
10.Continue to bake until a knife inserted into the middle of the custard comes out clean.
11.Do not overbake.
12.This is good either warm or cold.

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