Baked rice custard

You'll want to give this one last run before winter's out.

  • 1 hr 25 mins cooking
  • Serves 4
  • Print
Baked rice custard
This classic rice pudding is the perfect remedy for those chilly winter evenings. The addition of nutmeg, vanilla and sultanas takes it from a stodgy childhood memory to a contemporary culinary delight.


  • 2 tablespoon short-grain rice
  • 2 cup (500ml) water
  • 1 pinch salt
  • 3 eggs
  • 1/3 cup (75g) sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cup (625ml) milk
  • 1/4 cup sultanas


  • 1
    In a saucepan, bring water and salt to the boil. Gradually add rice. Boil uncovered for 10 minutes, then drain well.
  • 2
    In a bowl, beat eggs, sugar and vanilla together, add rice and sultanas. Add milk gradually and stir to combine.
  • 3
    Pour into an ovenproof dish. Stand in baking dish with enough water to come halfway up sides of dish. Bake at 180°C for 35 minutes.
  • 4
    Slip a long fork under the skin that has formed on top and stir gently to distribute rice evenly. Reduce heat to 160°C and bake a further 15 minutes, then stir with fork again. Cook further 15 to 20 minutes, or until set.

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