Surprise your guests with an unexpected dessert bowl of baked rice custard, that coats every single grain of rice with sweet and creamy custard
4 Servings
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  • 2 cups milk
  • ½ cup cream
  • 3 eggs
  • ⅓ cup caster sugar
  • 1 tsp vanilla extract
  • ¾ cup cooked rice
  • ¼ tsp ground cinnamon
  • ¼ tsp gound nutmeg

Preheat oven to moderate, 180 C. Place four 1-cup capacity oven-proof dishes in a large baking pan.


Whisk milk, cream, eggs, sugar and vanilla together in a medium bowl, until well combined. Stir in rice and cinnamon.


Pour mixture evenly into dishes. Add enough boiling water to baking pan to come halfway up the sides of the dishes. Sprinkle custards with nutmeg. Bake for 45 to 50 mins until custards are just set. Serve warm or cold.

Photo: Bauers/Rob Shaw

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