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Rice Custard

This is an old fashioned recipe that is as close as I can remember to my grandmother’s recipe. It is very easy to make and takes just about an hour to bake and it's a good way to use up some leftover rice. This is a dish where the freshest and richest eggs really shine. Ideal for duck and goose eggs. It's also very easy to convert to gluten and dairy free.
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Ingredients Method

Ingredients
  

  • 4 eggs or 5 chicken eggs if they're on the smaller size
  • ½ cup sugar
  • 4 cups of milk or thick and creamy plant milk
  • 1/2 teaspoon vanilla
  • A pinch of sea salt
  • ¾ cup of cooked white rice
  • Nutmeg

Method
 

  1. Preheat oven to 350 F.
  2. Grease or butter a 9x13” baking dish, or something with similar capacity. Set aside.
  3. In a medium/large mixing bowl, add the eggs and sugar and whisk together until well blended. Add the milk, salt, vanilla, and rice and stir until everything is combined.
  4. Pour the mixture into your baking dish, sprinkle nutmeg on the top. Bake for an hour, or until the edges of the custard are lightly golden and the custard has set.
  5. Allow the custard to cool completely, then serve and enjoy!