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Rum and Raisin Rice Custard
3 eggs, lightly beaten
1
/
2
cup sugar
3 cups hot milk
1 cup raisins or sultanas
2 teaspoons rum essence
2 cups white rice, cooked in Rice Perfect
1.Pre-heat oven to 180°C. Grease a 4-5 cup
oven proof dish.
2.Combine eggs and sugar. Gradually add
hot milk, stirring constantly until
combined.
3.Stir in raisins or sultanas, essence and
rice. Pour mixture into prepared dish.
4.Place dish in a pan of hot water and bake
for approximately 1 hour and 15 minutes,
or until custard has set.
NOTE: Custard is set when knife is inserted
in the centre and comes out clean.
Recipes continued