Ingredients

1 1/2 cups cooked Sunrice Sushi Rice
4 eggs
1/3 cup caster sugar
1 tspn vanilla essence
2 cups milk
300ml cream
ground cinnamon

Instructions

• Whisk eggs, sugar and essence together in a bowl. Gradually whisk milk and cream into egg mixture. Stir in cooked rice.
• Pour mixture into a greased ovenproof dish (1.5litre capacity), place in another larger baking dish with enough boiling water to come halfway up side of ovenproof dish.
• Bake uncovered in a moderate oven for about 30 minutes, stir gently halfway by slipping a fork under skin to distribute rice evenly through custard.
• Dust with cinnamon and bake for a further 15 minutes or until custard is firm.
• Best served warm, although can be eaten cold.

Tips

• Can be made a day ahead of time. Store, covered in the fridge.
• Not suitable for freezing or microwaving.

Variations

• Add 1/3 cup of sultanas for a sweeter rice custard. Add in at the same time as the rice is being added to milk, cream and egg mixture.
• SunRice Arborio Rice can be used in place of the Sushi Rice.