rice Archives - Twins And A Blog

Baked Rice Custard

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 rice 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.

Baked Rice Custard

Print Recipe

Ingredients

80 grams rice (medium/long grain)
750 grams milk
70 grams sugar
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
50 grams sultanas

Instructions

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.

Notes

Can be served hot or cold (refrigerated).

June 22, 2016 By Sophia Brown

Main Meal/ Steaming/ Thermomix

Taiwanese Rice Balls

This is my mum’s recipe for Taiwanese Rice Balls! These are soooo much easier than it looks and look AMAZE-BALLS!!!

These are great to eat with baby cos lettuce leaves as a healthy main meal, can also be served as an impressive entree, a cocktail style party food, and can also make for a very impressive lunchbox meal!

Water chestnuts can be bought from Coles/Woolies – usually in a 230 gram tin. I have put 100 grams in the list of ingredients which is approximately half of the tin (and freeze the other half for the next time you make these).

Fish paste can be bought from your local Chinese grocery shop – scroll down to the bottom of this page for a photo of the fish paste used. You can also make your own with certain types of fish – here is a good Thermomix recipe to make your own fish paste (Steps 1 to 3 and use 330 grams for this recipe).

These rice balls taste like very moist Chinese meat balls usually served with noodle soup, with a little bit of crunch from the water chestnuts, and added texture from the rice coating. They are delicious served warm but also taste fantastic at room temp or cold from the fridge. They are great served with a dipping sauce i.e sweet chilli sauce.