Rice Custard (English)

Lovely when warm, this tastes just as good when you chill it overnight before serving.

1/3 cup medium grain rice (75 g)
3 cups milk (750 mL)
1/3 cup caster sugar (70 g)
4 eggs
1 tsp. pure vanilla extract
¼ cup sultanas or raisons (45 g)
1 pinch ground nutmeg

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Cook the rice in a saucepan of boiling water following packet directions or until tender. Drain.

Use a fork to whisk together the milk, sugar, eggs and vanilla in a bowl. Strain the egg mixture through a fine sieve into a large jug. Stir in the rice and sultanas.

Line the base of a roasting pan with a tea towel, folded to fit, and place a 1.5 L (6 cup) capacity ovenproof casserole dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the pan to reach halfway up the side of the dish (bain marie).

Bake in in the preheated oven for 40-45 minutes or until the tip of a small knife inserted into the centre comes out clean.

Remove the dish from the roasting pan and set aside for 1 hour to cool slightly. Serve.

Cooks Notes:

• Make sure you use the baking dish specified in the recipe. If the dish is too large, the custard may cook too quickly and become dry and rubbery.
• For a smooth result, use a fork to whisk the egg mixture. A balloon whisk can cause bubbles to form in the custard as it bakes.
• To test if baked custard is cooked, insert the tip of a small knife into the centre. If the knife comes out clean, or with just a little softly set custard clinging to it, it's ready.
• Be careful not to overcook baked custards or they will separate. If you can see tiny bubbles throughout your baked custard, it's overcooked.