Baked rice and plum custard

Baked rice and plum custard


Finish your low-fat feast with this creamy custard with plums and rice.

The ingredient of Baked rice and plum custard

  1. Melted butter, to grease
  2. 1 800g can whole plums, drained
  3. 110g (1/2 cup) white medium-grain rice
  4. 1 teaspoon ground nutmeg
  5. 2 eggs, lightly whisked
  6. 2 egg whites, extra, lightly whisked
  7. 80g (1/3 cup) caster sugar
  8. 1L (4 cups) reduced-fat milk
  9. 1 teaspoon vanilla essence

The instruction how to make Baked rice and plum custard

  1. Preheat oven to 180u00b0C. Brush a 7cm-deep, 2.5-litre (10-cup) ovenproof dish with the melted butter to lightly grease.
  2. Halve the plums and remove the stones. Place the plums, cut-side down, on several sheets of paper towel to drain while you cook the rice. Cook the rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Spread the rice over the base of the greased dish and sprinkle with half the nutmeg. Arrange the plum halves in a single layer over the rice.
  3. Place the eggs, egg whites and sugar in a large jug and use a whisk to combine. Add milk and vanilla essence, and whisk to combine. Carefully pour the egg mixture evenly over the rice and plums. Sprinkle with the remaining nutmeg.
  4. Place the dish in a large roasting pan. Add enough boiling water to the pan to reach halfway up the sides of dish. Bake in preheated oven for 1 hour or until a round-bladed knife comes out clean when inserted in the centre of the custard. Remove from the oven and set aside for 15 minutes to cool slightly before serving.

Nutritions of Baked rice and plum custard

calories: 223.704 calories
calories: 3 grams fat
calories: 2 grams saturated fat
calories: 39 grams carbohydrates
calories: 28 grams sugar
calories: 9 grams protein
calories: 62 milligrams cholesterol
calories: 87.86 milligrams sodium
calories: NutritionInformation

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