Baked Rice Custard Recipes

Steps:

• Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
• Add milk, sugar, vanilla and salt.
• Blend well.
• Stir in rice and raisins.
• Set casserole in pan of water.
• Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

Steps:

• Preheat oven to 325.
• Lightly grease a 1-quart casserole dish.
• Beat the eggs and milk together.
• Add the rice, sugar, and salt and combine well.
• Pour into casserole dish and set in a pan of hot water in the oven.
• Bake for 1 hour.

Steps:

• Cook rice in plenty of boiling water.
• Strain rice under the tap using cold water to get starch out.
• Mix sugar, milk, egg and vanilla.
• Add rice and stir well.
• Sprinkle with nutmeg.
• Bake in moderately hot oven until set. (About 2 hours).

Steps:

• Combine eggs, sugar and salt.
• Stir in hot milk slowly.
• Add cooked rice, raisins and vanilla.
• Pour into buttered 1 ½-quart baking dish.
• Set in pan of hot water.
• Bake for 30 minutes in 325 degree oven then stir.
• Sprinkle with cinnamon and dot with butter.
• Continue baking for 60-70 minutes or until set.

Steps:

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

Steps:

• In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Steps:

• Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
• Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

Steps:

• Preheat oven to 180 degree Celsius.
• Grease a 6 cup oven proof casserole dish.
• Place rice in casserole dish.
• Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.
• Sprinkle extra nutmeg on top.
• Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
• Serve warm with a dollop of thick cream.

Steps:

• .Heat milk and cream in pot.
• Add washed rice, simmer 20 minutes.
• Mix eggs, yolk, sugar, salt and vanilla in a jug.
• Remove rice from heat and pour a little into egg mixture.
• Stir constantly and add a little more.
• Pour this mix back into rice pot.
• Stir till sugar dissolved.
• Put a 5 cup dish into a roasting pan, pour in custard.
• Sprinkle nutmeg over.
• Pour hot water into roasting pan to come 1/2 way up sides of dish.
• Bake at 160 C for 30 - 40 minutes or till knife inserted comes out clean.