Baked Rice Custard - cooking recipe

Ingredients
    3.5 oz basmati rice
    1/3 cup raisins
    1/2 tsp ground nutmeg
    3 None large eggs, at room temperature, plus 2 large egg whites, at room temperature
    1/3 cup granulated sugar
    1 tsp vanilla extract
    3 cups 2% milk
    5 oz frozen raspberries, thawed
Preparation
    Preheat oven to 350\u00b0F. Lightly grease a large baking dish with melted butter. Par-cook rice in boiling water for 10 mins. Drain then spread over base of prepared dish. Sprinkle with raisins and 1/2 the nutmeg.
    Whisk together eggs, egg whites, sugar and vanilla until combined. Add milk and whisk to combine. Carefully pour evenly over rice and raisins then sprinkle with remaining nutmeg.
    Place dish in a large roasting pan. Add enough boiling water to reach halfway up the sides of the baking dish. Bake for 1 hour, or until a skewer comes out clean when inserted in the center. Remove custard from water and let stand for 15 mins. Serve topped with raspberries.

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