Baked rice custard

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

  • 1 hr cooking
  • Serves 6
  • 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.
Looking for more custard dessert recipes?


  • 4 eggs
  • ¹⁄³ cup (75g) caster sugar
  • ½ teaspoon vanilla extract
  • 2 cups (500ml) milk
  • 300 ml cream
  • ¹⁄³ cup (50g) raisins
  • 1½ cups cold cooked white medium-grain rice
  • 1 teaspoon ground cinnamon


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 1.5-litre (6-cup) baking dish.
  • 2
    Whisk eggs, sugar and extract in medium bowl until combined. Whisk in milk and cream; stir in raisins and rice.
  • 3
    Pour mixture into dish. Place dish in large baking dish; pour enough boiling water into baking dish to come halfway up sides of dish. Bake 30 minutes, whisking lightly with fork under skin occasionally. Sprinkle with cinnamon; bake 20 minutes. Serve warm or cold.

More From Women's Weekly Food