Comforting rice custard

My children went through a stage where their favourite breakfast was rice custard, usually accompanied by stewed fruit. I figured it was probably better for them than 90% of breakfast cereals – rice, milk, eggs and a small amount of sugar. It is still a favourite but not for breakfast.

A few Sundays ago I poached some pears and made some rice custard – it was a hit. The trick with this recipe is cooking the rice and milk mixture long enough, so the rice is well cooked. In the past five or so years I have been using arborio rice rather than the short grain white rice I had been using for years.

 

Rice custard

Makes about 1.25 litres

1/2 cup arborio rice

1 cup water

4 cups milk

I vanilla bean, split and seeds scraped.

1 teaspoon cornflour

2 eggs

3 tablespoons sugar

grated nutmeg

cinnamon

Combine the rice and water in a large saucepan. Stir over medium heat until water has been absorbed. Add the milk and stir every now again until the mixture starts to simmer. Add the vanilla bean. Turn the heat down and leave the mixture to simmer, stirring occasionally until the mixture thickens and the rice is cooked, 30-40 minutes.

Mix the cornfour with a tablespoon of milk. Add eggs and whisk together. Add a cup of the hot milk mixture and whisk. Add the egg mixture to the saucepan off the heat and stir until the mixture thickens – this should happen quite quickly. Add the sugar and stir until incorporated.

Spoon mixture into serving dish. Sprinkle with nutmeg and cinnamon and leave to cool.

Serve with poached or stewed fruit or fresh berries.

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