Creamy Baked Rice Custard
Indulge in the nostalgic comfort of Creamy Baked Rice Custard, a velvety dessert that’s as elegant as it is satisfying. Featuring tender short-grain rice gently simmered in creamy whole milk, this classic recipe is elevated with the warmth of vanilla and a hint of nutmeg. The custard’s perfectly smooth, baked texture is achieved using a water bath method, ensuring a luxuriously rich and creamy finish. Optional raisins add bursts of sweetness, making this dish a delightful balance of flavors and textures. With only 10 minutes of prep time and simple pantry ingredients, this versatile dessert can be served warm for a cozy treat or chilled for a refreshing finish to any meal. Perfect for sharing, this timeless custard is sure to become a family favorite!
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Recipe Information
Ingredients
- 60 g Short-grain white rice
- 750 ml Whole milk
- 100 g Granulated sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 0.25 tsp Ground nutmeg
- 1 tbsp Unsalted butter (for greasing)
- 50 g Optional: Raisins
Instructions
Preheat the oven to 160°C (325°F). Lightly grease a medium-sized baking dish with the unsalted butter.
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice and 500 ml of the milk. Place the saucepan over medium heat and bring it to a gentle simmer, stirring frequently to prevent sticking. Cook for about 10 minutes, or until the rice begins to soften but isn’t fully cooked.
Remove the saucepan from heat and allow the rice mixture to cool slightly for 5 minutes.
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and the remaining 250 ml of milk until well combined.
Slowly pour the egg mixture into the slightly cooled rice mixture, stirring constantly to prevent curdling. If using raisins, fold them into the mixture now.
Transfer the custard mixture to the prepared baking dish, spreading it evenly. Sprinkle the ground nutmeg evenly over the top.
Place the baking dish in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. This water bath will ensure gentle, even baking.
Carefully place the roasting pan in the preheated oven and bake for 75-85 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the baking dish from the water bath and let the custard cool for 10-15 minutes before serving. Serve warm or chilled, as desired. Optional: Garnish with an additional sprinkle of nutmeg or a dollop of whipped cream.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 28.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 167 mg | 13% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
