Zutaten für Best Ever Rice Custard Pudding
- 1/2 cup uncooked rice
- 3 large eggs
- 2 cups whole milk
- a pinch of salt
- 1/2 cup granulated sugar
- a pinch of freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup sultanas (optional)
- 1 cup half-and-half (optional, if not in NZ/Australia)
- 2 tablespoons water (for plumping sultanas)
- butter for greasing dish
- 1/2 cup sago (optional, as alternative to uncooked rice)
- hot water for bain-marie (to come halfway up the sides of the smaller dish)
- 1 tablespoon butter (optional, for topping)
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Zubereitung von Best Ever Rice Custard Pudding
- Preheat oven to 160°C (320°F).
- In a large bowl, whisk together 3 large eggs and a pinch of salt until light and frothy.
- Gradually whisk in 1/2 cup granulated sugar until fully dissolved.
- Add 2 cups whole milk (or 1 cup whole milk and 1 cup half-and-half if not in NZ/Australia) and 1 teaspoon vanilla extract. Whisk until well combined.
- If using sultanas (optional), cook 1/4 cup sultanas in a saucepan with 2 tablespoons water until plump. Set aside.
- Butter a medium-sized oven-safe dish. Add 1/2 cup uncooked rice (or sago) to the dish.
- Pour the egg mixture evenly over the rice.
- Sprinkle with a pinch of freshly grated nutmeg.
- Place the buttered dish into a larger baking dish. Carefully pour enough hot water into the larger dish to come halfway up the sides of the smaller dish (bain-marie).
- Bake for 50-60 minutes, or until the custard is set and lightly golden brown. If the top is browning too quickly, loosely cover with foil.
- (Optional) For an extra rich topping, dot the surface with 1 tablespoon of butter before baking.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
76g
Fat
15g
Carbs
10g
