Baked Rice Custard

Posted: June 17, 2020 | By: Stacy Croninger

Baked Rice Custard

Featuring Gingerbread Spice Blend or Nutmeg Blend Baking Spice, Cinnamon Blend Baking Spice, Cranberry Orange Balsamic Vinegar, and Spiced Fig, Maple & Pear Balsamic Vinegar


2 cups milk
1 cup thickened cream
1 tsp Gingerbread Spice Blend or Nutmeg Blend Baking Spice
2 strips orange rind, pith removed (I used 2 tbsp Mixed Peel)
1/3 cup rice
1/3 cup caster or superfine sugar
4 eggs
2 tsp Cranberry Orange Balsamic Vinegar
Cinnamon Blend Baking Spice to dust
Fruit to serve (I used figs then a drizzle of Spiced Fig, Maple & Pear Balsamic Vinegar)

Options – instead of orange rind or peel, you could use sultanas/raisins or cranberries


Place the cream, milk, Gingerbread Spice Blend and orange rind/peel in a saucepan over medium heat. Bring to the boil. Set aside for 30 mins to infuse. If using rind discard. If using peel or dried fruit leave in.

Cook the rice in a saucepan following directions or until tender. Drain.

Preheat oven to 180/350. Line the base of a roasting pan with a tea towel folded to fit. Place a 6 cup capacity ovenproof dish in the pan.

Use a fork to whisk together the milk mixture, sugar, eggs and Cranberry Orange Balsamic Vinegar. Stir in the rice. Pour mixture into the dish. Sprinkle with Cinnamon Blend Baking Spice. Pour enough boiling water into the pan to reach halfway up the side of the dish. Bake for 40 mins or until the tip of a small knife comes out clean. Remove the dish from the roasting pan. Set aside to cool slightly. Serve with your fruit of choice.

A little old school with a modern twist. Again using what I had in my pantry/fridge so mix it up and read for options you could use. Enjoy!

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