Ingredients

  • 185 grams rice, basmati
  • 475 milliliters water
  • 1 teaspoon salt
  • 1 teaspoon butter, unsalted
  • 950 milliliters milk
  • 6 large eggs
  • 150 grams sugar, caster
  • 75 grams raisins
  • 4 teaspoons orange zest finely chopped
  • 1 teaspoon vanilla
  • ¾ teaspoon nutmeg
  • ½ teaspoon cinnamon

Directions

1. Put rice, water, salt and butter in pot and cook for 15 minutes covered. Remove from heat, fluff up. Add milk and bring back to a boil, stirring frequently.
2. Beat eggs and sugar until light and lemon colored. Add raisins and zest, then combine with rice mixture. Cook over low heat for 1 to 2 minutes until steaming and spoon coating consistency. Remove from heat. Add vanilla and spices. Pour into large shallow baking dish about 1 1/2 inches high and allow to cool at room temperature. When cooled, cover the dish with plastic wrap and refrigerate. Serve chilled.

Notes
Notes:Original serves 8.
Serving Ideas:Original serves 8.


Categories
CustardsPuddings
Keywords
CustardsPuddings
MacGourmet downloadCreole Rice Custard. To import, drag image to your MacGourmet recipe box.