Lovely when warm, this tastes just as good when you chill it overnight before serving.
- Preheat oven to 180C. Cook the rice in a saucepan of boiling water following packet directions or until tender. Drain.
- Use a fork to whisk together the milk, sugar, eggs and vanilla in a bowl. Strain the egg mixture through a fine sieve into a large jug. Stir in the rice and sultanas.
- Line the base of a roasting pan with a tea towel, folded to fit, and place a 1.5L (6-cup) capacity ovenproof dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the pan to reach halfway up the side of the dish.
- Bake in oven for 40-45 minutes or until the tip of a small knife inserted into the centre comes out clean. Remove the dish from the roasting pan and set aside for 1 hour to cool slightly. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set