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Baked rice custard with ginger
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Zesty orange and ginger elevate this baked rice custard, perfect for a cozy evening with its warm and versatile flavors.
Ingredients:
  • 500ml (2 cups) milk
  • 250ml (1 cup) thickened cream
  • 1 x 5cm piece ginger, peeled, thinly sliced
  • 2 strips orange rind, white pith removed
  • 75g (1/3 cup) medium-grain rice
  • 70g (1/3 cup) caster sugar
  • 4 eggs
  • 2.20 gm vanilla extract
  • Ground cinnamon, to dust
  • Canned whole plums, drained, to serve
Instructions:
  • Combine milk, cream, fresh ginger, and orange rind in a saucepan over medium heat until boiling. Let it sit for 30 minutes to infuse flavors, then strain through a sieve into a jug, discarding the ginger and orange rind.
  • Cook the rice in a saucepan of boiling water according to package instructions until tender, then drain.
  • Preheat the oven to 180°C. Line the base of a roasting pan with a tea towel and place a 1.5L (6-cup) ovenproof dish in the pan.
  • Whisk together the milk mixture, sugar, eggs, and vanilla using a fork in a bowl. Strain the egg mixture through a fine sieve into a jug, then stir in the rice. Pour the mixture into the dish, sprinkle with cinnamon, and add enough boiling water to the pan to reach halfway up the side of the dish.
  • Bake for 40 minutes or until a small knife inserted into the center comes out clean. Remove from the oven and let it cool slightly before serving with plums.

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