Best Ever Rice Custard Pudding Recipe

Ingredients for Best Ever Rice Custard Pudding

• Cooked Rice
• 3 large eggs
• Whole Milk
• Pinch of salt
• 1/2 cup granulated sugar
• Pinch of freshly grated nutmeg
• 1 teaspoon vanilla extract
• Raisins

How to Make Best Ever Rice Custard Pudding

1. Preheat oven to 160°C (320°F).
2. In a large bowl, whisk together 3 large eggs and a pinch of salt until light and frothy.
3. Gradually whisk in 1/2 cup granulated sugar until fully dissolved.
4. 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.
5. If using sultanas (optional), cook 1/4 cup sultanas in a saucepan with 2 tablespoons water until plump. Set aside.
6. Butter a medium-sized oven-safe dish. Add 1/2 cup uncooked rice (or sago) to the dish.
7. Pour the egg mixture evenly over the rice.
8. Sprinkle with a pinch of freshly grated nutmeg.
9. 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).
10. 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.
11. (Optional) For an extra rich topping, dot the surface with 1 tablespoon of butter before baking.