Baked Rice Custard

Traditional Baked Rice Custard Recipe from United Kingdom

Region / culture: United Kingdom | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Baked Rice Custard is a comforting, traditional dessert that combines the creamy texture of custard with the satisfying chew of rice, all under a fragrant sprinkle of nutmeg. This dish is perfect for those who appreciate a dessert that's not overly sweet but rich in flavor and texture. It's a versatile recipe that can be enjoyed as a warm treat in the winter or a cool, refreshing dessert in the summer.

History

The origins of Baked Rice Custard can be traced back to Europe, where rice puddings were a common dessert in many countries. Over time, variations of the recipe began to include eggs, transforming the simple rice pudding into a more sophisticated custard. This evolution allowed the dish to gain popularity, becoming a beloved comfort food in various cultures around the world.

Ingredients

50 g (2 oz) of pudding rice
3 beaten eggs
50 g (2 oz) of sugar
1 tsp of vanilla extract
600 ml (1 pt) of milk
40 g (1 oz) of sultanas
a pinch of ground nutmeg

How to prepare

Cook rice in boiling water for 10 minutes and then drain it well.
Beat eggs, sugar, and extract together.
Add sultanas and rice to the mixture.
Pour the mixture into an ovenproof dish.
Sprinkle grated nutmeg on top.
Place the dish in a baking dish filled with enough hot water to reach halfway up the sides of the dish.
Bake at 170°C / 325°F / gas mark 3 for 1 hour or until the mixture is just set.

Variations

For a chocolate version, add 2 tablespoons of cocoa powder to the egg mixture. To make it fruitier, mix in diced apples or pears before baking. For a festive twist, add a splash of rum or brandy to the custard mixture.

Cooking Tips & Tricks

For a smoother custard, strain the egg mixture before adding it to the rice. This will remove any bits of egg that didn't blend well. To prevent the rice from becoming too mushy, ensure it's drained well after boiling. For a richer taste, substitute part of the milk with cream. Baking the custard in a water bath helps it cook evenly and prevents the edges from becoming too hard.

Serving Suggestions

Serve Baked Rice Custard warm or chilled, depending on your preference. It can be enjoyed on its own or with a dollop of jam, fresh berries, or a drizzle of honey for added sweetness.

Cooking Techniques

The key technique in this recipe is the water bath, or bain-marie, which ensures gentle and even cooking. This method prevents the eggs from curdling and helps achieve a smooth, creamy texture in the custard.

Ingredient Substitutions

For a dairy-free version, substitute the milk with almond, soy, or coconut milk. If you're avoiding sugar, use a natural sweetener like honey or maple syrup, adjusting the quantity to taste. Arborio rice can be used instead of pudding rice for a creamier texture.

Make Ahead Tips

Baked Rice Custard can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together and can enhance the overall taste. Simply reheat gently before serving if desired.

Presentation Ideas

Serve the custard in individual ramekins for an elegant presentation. Garnish with a sprinkle of cinnamon or cocoa powder and a mint leaf for a touch of color.

Pairing Recommendations

Baked Rice Custard pairs beautifully with a light, fruity white wine or a dessert wine. For a non-alcoholic option, serve with a spiced chai tea or a fresh mint infusion.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 150°C (300°F) oven for about 10 minutes, or microwave on low power until warmed through.

Nutrition Information

Calories per serving

A single serving of Baked Rice Custard contains approximately 200 calories. This makes it a relatively light dessert option, especially when compared to other custard-based desserts.

Carbohydrates

A serving of Baked Rice Custard contains approximately 30g of carbohydrates. The primary sources are the sugar and rice, which provide the body with energy. Opting for whole-grain rice can increase the fiber content, making it more beneficial for digestive health.

Fats

This dessert is relatively low in fats, with about 5g per serving. The majority of the fat comes from the eggs and milk. Using low-fat milk can reduce the fat content, while substituting with cream will increase it.

Proteins

Each serving of Baked Rice Custard offers around 6g of protein, mainly from the eggs and milk. This makes it a dessert that can contribute to your daily protein intake, supporting muscle repair and growth.

Vitamins and minerals

Baked Rice Custard is a good source of calcium and vitamin D from the milk, essential for bone health. Eggs provide vitamins B2 and B12, crucial for energy production and brain health. The addition of sultanas adds a small amount of iron and potassium.

Alergens

The main allergens in this recipe are eggs and milk. Those with allergies to these ingredients should avoid this dessert or look for suitable substitutions.

Summary

Baked Rice Custard is a balanced dessert offering carbohydrates for energy, proteins for muscle health, and a moderate amount of fats. It's enriched with vitamins and minerals, making it a nutritious option for a sweet treat.

Summary

Baked Rice Custard is a timeless dessert that offers comfort and nutrition in every spoonful. With its creamy texture, subtle sweetness, and versatility, it's a dish that can be adapted to suit any taste or occasion. Whether served as a cozy winter treat or a refreshing summer dessert, it's sure to be a hit with family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Baked Rice Custard. It was many years ago, when I was just a young girl living in the countryside with my grandmother. She was known for her delicious home-cooked meals, and she always had a new recipe up her sleeve to share with me.

One day, as I was helping her in the kitchen, she pulled out a tattered old cookbook from the shelf. It was filled with handwritten notes and splatters of food stains, a true testament to the many years of use it had seen. As she flipped through the pages, she came across a recipe for Baked Rice Custard.

"This was one of your great-grandmother's favorite recipes," she said with a nostalgic smile. "She used to make it for us on special occasions, and now I want to pass it down to you."

I was intrigued by the idea of combining rice and custard in a baked dish. It seemed so different from anything I had ever tried before. My grandmother patiently guided me through the steps, showing me how to cook the rice just right and mix it with the creamy custard mixture.

As the dish baked in the oven, the sweet aroma filled the kitchen, making my mouth water in anticipation. When it was finally done, my grandmother served us each a generous portion of the warm, comforting dessert. The first bite was like a taste of heaven – creamy, rich, and slightly sweet with a hint of vanilla.

From that moment on, I was hooked. I couldn't get enough of the Baked Rice Custard, and I begged my grandmother to make it for me whenever she could. She would always oblige with a smile, happy to see me enjoying her recipes.

Over the years, I learned to perfect the recipe for Baked Rice Custard myself. I experimented with different ingredients and techniques, adding my own twist to the traditional dish. Sometimes I would sprinkle cinnamon on top for a warm, spicy flavor, or mix in raisins for a burst of sweetness.

As I grew older, I continued to make the Baked Rice Custard for my own family. It became a staple at our holiday gatherings, a comforting dessert that brought us all together around the table. My children would always ask for seconds, just like I used to do with my grandmother.

I shared the recipe with friends and neighbors, spreading the joy of Baked Rice Custard to anyone who would listen. It became my signature dish, the one that everyone looked forward to whenever I hosted a dinner party or potluck.

To this day, whenever I make Baked Rice Custard, I think of my grandmother and the special bond we shared over that recipe. It's more than just a dessert – it's a reminder of the love and tradition that has been passed down through generations.

I am grateful for the memories and the lessons I learned in the kitchen with my grandmother. She may be gone now, but her spirit lives on in every dish I cook, especially in the beloved recipe for Baked Rice Custard. And I know that one day, I will pass it down to my own grandchildren, continuing the legacy of delicious home-cooked meals for years to come.