|
|
|
 |
|
|
Baked Rice Custard
Creamy Family Favorite! |
 |
|
2 cups cold cooked rice
4 eggs
2 cups full-cream milk
1/4 cup castor (powdered) sugar
1 tsp. vanilla essence
Cinnamon
|
Grease a 4-cup oven proof dish.
Place rice in base of dish.
Whisk eggs, sugar, milk and vanilla. Pour over rice. Sprinkle with cinnamon.
Place dish into a larger baking dish. Add enough water to baking dish to come halfway up sides of oven-proof dish.
Bake in a moderate 180 degree C. or 350 degree F. oven for 1 hour until firm.
Remove from baking dish and serve with cream or ice cream.
Note:
Left-over rice for this dish should have been refrigerated as soon as cooked. Cooked rice also freezes well.
|
 |
Preparation Time: 5-8 minutes |
Serves: 4 to 6 |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Knockdonagh
Australia |
|
|
|
|
| This recipe has been viewed 13157 times. |
|
|
|
