Ingredients for Baked Rice Custard
- 4 large eggs
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 cups hot milk
- 1 cup cooked rice, short-grain
- ½ cup raisins
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon butter
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How to Make Baked Rice Custard
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk together 4 large eggs, ¾ cup granulated sugar, and ¼ teaspoon salt until light and fluffy.
- Gradually whisk in 2 cups of hot milk (about 180°F), ensuring the eggs don't scramble.
- Stir in 1 cup cooked rice (short-grain is best), ½ cup raisins, and 1 teaspoon vanilla extract.
- Butter a 1-quart baking dish. Pour the custard mixture into the prepared dish.
- Place the baking dish into a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (bain-marie).
- Bake for 30 minutes. Remove from oven and gently stir the custard.
- Sprinkle evenly with 1 teaspoon ground cinnamon and dot with 1 tablespoon of butter.
- Return to the oven and continue baking for 60-70 minutes, or until a knife inserted near the center comes out clean. The custard should be set but still slightly jiggly in the center.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
61g
Fat
14g
Carbs
8g
