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Baked rice and plum custard
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Indulge in a light and luscious low-fat plum and rice custard for a perfect ending to your meal.
Ingredients:
  • Melted butter, to grease
  • 1 800g can whole plums, drained
  • 110g (1/2 cup) white medium-grain rice
  • 2.50 gm ground nutmeg
  • 2 eggs, lightly whisked
  • 2 egg whites, extra, lightly whisked
  • 80g (1/3 cup) caster sugar
  • 1L (4 cups) reduced-fat milk
  • 4.40 gm vanilla essence
Instructions:
  • Preheat the oven to 180°C and coat a 7cm-deep, 2.5-litre (10-cup) ovenproof dish with melted butter to lightly grease.
  • Cut the plums in half and remove the pits. Drain them cut-side down on paper towels. Cook the rice according to package instructions until tender, then drain. Spread the cooked rice in a greased dish, sprinkle with half the nutmeg, and top with the plum halves in a single layer.
  • In a large jug, whisk together eggs, egg whites, and sugar. Add milk and vanilla essence, then whisk until combined. Pour the egg mixture evenly over the rice and plums. Sprinkle with the remaining nutmeg.
  • Place the dish in a large roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the dish. Bake in a preheated oven for 1 hour or until a round-bladed knife comes out clean when inserted in the center of the custard. Let it cool for 15 minutes before serving.

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