This simple and tasty dessert is an easy way to use up leftover cooked rice and will be a hit with the entire family! If I have more than a cup of leftover rice, I simply freeze the excess to use another day when I get a craving for this baked custard. You can add a spoonful of sultanas or currants to the mixture if you like.
Baked Rice Custard
1 cup cooked rice
2 & 1/2 cups milk
3 eggs, beaten
2/3 cup sugar or sweetener
1 teaspoon vanilla essence/extract
1/4 tsp cinnamon, for dusting
1/4 tsp nutmeg, for dusting
1/4 tsp sugar, for dusting
Preheat oven to 160C. Grease a small glass/ceramic baking dish.
In a large bowl, stir together the rice, milk, eggs, sugar, sultanas (if using) and vanilla, then pour into the baking dish.
Place the baking dish into a large pan (like a roasting pan). Fill the large pan with water until it reaches half-way up the side of the smaller baking dish.
Bake custard for 1 & 1/4 to 1 & 1/2 hours, or until a light golden-brown colour and set.
Remove pan from oven and allow the baking dish to stand in the hot water in the pan for 15 minutes before removing.
Mix together the nutmeg, cinnamon and extra sugar, then sprinkle over the top of the custard. Serve.