Name: Cardamom rice custard
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoon short grain rice; 3 eggs; 1/4 cup (55g) caster sugar; 1 teaspoon ground cardamom, plus extra to sprinkle; 3 1/2 cup (875ml) milk; 1 teaspoon vanilla extract; 15 gram butter, diced

Cardamom rice custard

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Serves 6

Prep

10M

Cook

50M

Total

Ingredients

2 tablespoon short grain rice

3 eggs

1/4 cup (55g) caster sugar

1 teaspoon ground cardamom, plus extra to sprinkle

3 1/2 cup (875ml) milk

1 teaspoon vanilla extract

15 gram butter, diced

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease six 1 cup-capacity ovenproof mugs or bowls.

2.Bring a large saucepan of water to the boil. Rinse rice; add to pan. Cook 12 minutes, until tender. Drain; divide between prepared bowls.

3.Whisk together eggs, sugar and cardamom, until pale. Stir in milk and vanilla extract. Pour into prepared bowls. Dot with butter. Sprinkle with a little extra cardamom. Bake 35 minutes, until set. Serve warm.

You could also make a large family-sized version of this baked custard, using a 5 cup-capacity baking dish instead of individual mugs.
Note

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Ingredients

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