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 Baked Rice Custard
Serves 4-6.
INGREDIENTS: Pudding rice - 50 g (2 oz), Eggs - 3 beaten, Sugar - 50 g (2 oz), Vanilla essence - tsp, Milk - 600 ml (1 pint), Sultanas - 40 g (1 oz), Ground nutmeg - pinch.
COOKING: 1. Cook rice in boiling water for 10 minutes, drain well. Beat eggs, sugar and essence together. Add
sultanas and rice.
2. Pour into an ovenproof dish. Sprinkle with grated nutmeg. Stand in a baking dish containing enough hot water to come halfway up the sides of the dish. Bake at 170C / 325F / Gas 3 for 1 hour or until just set.
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