Ingredients

• 1/3 cup cooked SunRice Medium Grain Rice
• 3 eggs
• 1/3 cup caster sugar
• 1 tspn vanilla extract
• 2 1/2 cups milk
• 1/4 cup sultanas
• 1/4 tspn grated nutmeg

Instructions

Preheat oven to 160�ºC. Grease a shallow sided 6-cup capacity baking dish (about 5cm deep) with softened butter. Place baking dish in a large roasting pan. Place eggs, sugar and vanilla in a medium bowl. Whisk with a fork until combined. Stir in milk, then sultanas and rice. Pour into prepared dish. Pour boiling water into the roasting pan to come halfway up the sides of the baking dish. Sprinkle custard with nutmeg. Bake 40 minutes or until just set. The custard should still be wobbly (a knife inserted in the centre should come out clean or with just a little set custard clinging). Remove from roasting pan and let stand for at least 1 hour before serving. Serve warm or cold.

Tips

Mix ingredients only until combined - overbeating will cause the custard to rise, then crack on cooling.

Variations

Use ground cinnamon in place of nutmeg.