Baked rice custard

Category: Starter
Typical recipe from: Australia
Ready in: 15 minutes
Servings: 4 people
Baked rice custard
Ingredients:
2 tablespoons short grain rice, washed
2 cups (500ml) boiling water
3 eggs
¼ cup (55g) sugar
3½ cups (875ml) milk
1 teaspoon vanilla extract
15g butter
freshly grated nutmeg 		Directions:
Preheat oven to 160°C. Grease six 1-cup ovenproof dishes. Cook rice in boiling water for 12 minutes, until tender. Drain and spoon into prepared dishes.
Whisk eggs and sugar in a bowl until pale. Stir in milk and vanilla. Pour into dishes, dot with butter. Sprinkle with nutmeg and bake for 35 minutes, until set. Serve.


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