Baked Rice Custard

Description

Serves 4-6.

Ingredients

• 50 g (2 oz) pudding rice
• 3 beaten eggs
• 50 g (2 oz) sugar
• 1 tsp vanilla extract
• 600 ml (1 pint) milk
• 40 g (1 oz) sultanas
• pinch ground nutmeg

Directions

1. Cook rice in boiling water for 10 minutes, drain well.
2. Beat eggs, sugar and extract together.
3. Add sultanas and rice.
4. Pour into an ovenproof dish.
5. Sprinkle with grated nutmeg.
6. Stand in a baking dish containing enough hot water to come halfway up the sides of the dish.
7. Bake at 170 °C / 325 °F / gas mark 3 for 1 hour or until just set.