Baked rice custard
HINT: To make a Creamed Rice Pudding based on this recipe, stir 1 cup white rice, 1 litre (4 cups) skim milk, ½ cup sugar, 1 teaspoon vanilla essence and ½ teaspoon cinnamon in a saucepan over medium heat until thickened and rice is soft. Serve with canned fruit in natural juice
1/3 cup white rice
185 mL (¾ cup) CARNATION Skim Sweetened Condensed Milk
440 mL (1¾ cups) water
3 eggs, lightly beaten
¼ cup sultanas
nutmeg
Cook rice in a large saucepan of boiling water for about 10 minutes or until tender, drain well. Preheat oven to moderate (180°C or 350°F). Stir together milk, water, eggs, rice and sultanas. Pour into a 1¼ litre (5 cup) shallow ovenproof baking dish and sprinkle with nutmeg. Stand the dish in a baking pan with enough hot water to reach halfway up the side of the dish. Bake in the oven for 40-45 minutes or until set. Serve hot.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
1326 (317)
|
884 (211)
|
| Carbohydrate (g) |
60
|
40
|
| Protein (g) |
12
|
8
|
| Fat (g) |
4
|
3
|
| Calcium |
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 4-6
