Zutaten für Rice Custard
- 4 large eggs
- 1 cup milk (or a combination of milk and coconut milk)
- Cooked Rice
- Dark Seedless Raisins
- 1/2 cup sugar
- Optional: Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus a pinch for topping
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Zubereitung von Rice Custard
- Preheat oven to 300°F (150°C).
- In a two-quart casserole dish, lightly beat 4 large eggs with a whisk or fork.
- Stir in 1 cup cooked rice, 1 cup milk (or a combination of milk and coconut milk), 1/2 cup sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/4 teaspoon ground nutmeg.
- Sprinkle an additional pinch of nutmeg over the top.
- Place the casserole dish into a larger baking pan.
- Place the baking pan on the oven rack.
- Pour boiling water into the baking pan until it comes halfway up the sides of the casserole dish.
- Bake for 1 hour and 25 minutes, gently stirring once after the first 30 minutes.
- Check for doneness: Insert a knife into the center; it should come out clean.
- Let cool slightly before serving warm or chilled. Enjoy with your favorite toppings like whipped cream or chocolate sauce!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
72g
Fat
15g
Carbs
11g
