½ cup uncooked white rice
4 cups milk
¼ cup caster sugar
1 teaspoon vanilla extract
2 (yolks only) eggs
(Note: I use powdered milk for this recipe. 1⅓ cups of powdered milk makes 4 cups. Follow packet directions.)
Directions to Cook:
Rinse uncooked rice and drain well.
Mix rice, milk, sugar and vanilla essence in a large saucepan. Stir constantly over medium-high heat until boiling. Turn heat down to medium-low and simmer 15-20 minutes or until rice is cooked and tender. Stir occasionally during the first 15 minutes and then stir constantly for the last 5 minutes to prevent sticking and burning. Remove from heat and stir in beaten egg yolks through rice mixture. Mix well.
Let custard stand 5 minutes before serving (custard will set firmer when left to stand).
Serve topped with fresh berries and a sprinkle of nutmeg (optional).
Note: This recipe makes quite a thick mix. If you prefer a thinner consistency, stir through an extra ¼ - ½ cup milk after adding egg yolks.
TIP: Freeze egg white in a small clip seal bag for use in Pavlova or for egg white washes on pastries. Label clearly with date.
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