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Baked Rice Custard
Creamy Family Favorite! |
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2 cups cold cooked rice
4 eggs
2 cups full-cream milk
1/4 cup castor (powdered) sugar
1 tsp. vanilla essence
Cinnamon
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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.
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Preparation Time: 5-8 minutes |
Serves: 4 to 6 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Knockdonagh
Australia |
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| This recipe has been viewed 13088 times. |
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