Ingredients
- Cooked Rice: 2 cups
- Milk: 4 cups
- Sugar: 1/2 cup
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- Ground Nutmeg: 1/4 teaspoon
- Butter: 2 tablespoons
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
- Step 2: In a large bowl, whisk together the milk, sugar, eggs, vanilla extract, nutmeg, and salt until well combined.
- Step 3: Stir in the cooked rice and melted butter.
- Step 4: Pour the mixture into the prepared baking dish.
- Step 5: Bake for 45-50 minutes, or until a knife inserted near the center comes out clean.
- Step 6: Let cool slightly before serving. Sprinkle with additional nutmeg if desired.
Notes
- Store leftover rice custard in the refrigerator for up to 3 days, covering it tightly to prevent a skin from forming.
- For a warm treat, gently reheat individual portions in the microwave at 50% power, stirring frequently to maintain a smooth texture.
- Serve chilled or warm, garnished with a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.
- Don't overbake! The custard should be set but still slightly wobbly in the center when you remove it from the oven; it will firm up as it cools.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American