Baked rice and date custard

Recipe from: 10/8/1992 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 250
    ml
    cooked white rice
  • 600
    ml
    milk
  • 25
    g
    margarine
  • 80
    g
    sugar
  • 3
    large eggs, separated
  • 45
    ml
    sherry
  • 75
    g
    dates, finely chopped
  • 1
    ml
    mixed spice
  • pinch salt
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Mix the rice, milk and margarine in a saucepan. Heat until just under boiling point and remove from the stove. Cool for 10 minutes. Beat the sugar and egg yolks until light and creamy. Add the sherry, followed by the rice mixture, dates, mixed spice and salt. Beat the egg whites until soft peaks are formed and fold into the rice mixture. Spoon into the prepared dish and place in a large dish filled halfway with hot water. Bake for about 1 hour or until set. Serves 6.
 

Read more on: starch  |  bake
 

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