Traditional-style baked rice custard

Lovely when warm, this tastes just as good when you chill it overnight before serving.
Preparation Time 20 - 80 minutes
Cooking Time 45 minutes

Ingredients (serves 6)
* 75g (1/3 cup) medium-grain rice
* 750ml (3 cups) milk
* 70g (1/3 cup) caster sugar
* 4 eggs
* 1 tsp vanilla extract
* 45g (1/4 cup) sultanas
* Pinch of ground nutmeg


Method
1. Preheat oven to 180°C. Cook the rice in a saucepan of boiling water following packet directions or until tender. Drain.
2. 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.
3. Line the base of a roasting pan with a tea towel, folded to fit, and place a 1.5L (6-cup) capacity ovenproof 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.
4. Bake in 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.

Notes & tips
* 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.

Source
Australian Good Taste - Page 105
Recipe by Michelle Southan