This is my husband’s all time favourite snack/dessert/’breakfast’ that he grew up with. This is a melt-in-your mouth custard with the rice and sultanas sinking to the bottom of the dish as a bottom layer, with the custard sitting on top. I prefer it served hot, however my husband loves it chilled straight out of the fridge (he refuses to eat it hot!)
You will need a large roasting pan, and a smaller roasting pan/heatproof dish to fit in.
You are essentially steaming this custard with the Bain Marie style cooking. I did look into steaming it in the Varoma, however the Varoma steaming tray is way too small for this mixture (I tried fitting different heatproof dishes in there but they would be too narrow and deep for this mixture and it is nice to have that thin layer of rice and custard with each spoonful).
(Adapted from Traditional-Style Baked Rice Custard by Taste.com.au)
Preheat oven to 180 degrees. In a large roasting pan, place a folded tea towel at the bottom, then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish. Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook - 20 minutes/Varoma/Speed 4. Once rice is cooked, set aside and empty water from bowl. Add milk, sugar, eggs, vanilla and nutmeg to bowl. Mix - 5 seconds/Speed 5. Add sultanas and set aside cooked rice. Mix 5 seconds/Speed 2/Reverse. Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg. Bake for 30 - 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving. Can be served hot or cold (refrigerated).
Baked Rice Custard
Print Recipe
Ingredients
Instructions
Notes