Baked rice custard



2 tablespoons short-grain rice
500ml (2 cups) water
pinch salt
3 eggs
75g (1/3 cup) sugar
1 teaspoon vanilla
625ml (2½ cups) milk
¼ cup sultanas



*Bring water and salt to the boil.
*Gradually add rice.
*Boil rapidly uncovered 10 minutes.
*Drain well.
*In a bowl beat eggs, sugar, and vanilla together, add rice and sultanas.
*Add milk gradually, stir to combine.
*Pour into ovenproof dish.
*Stand in a baking dish with enough water to come halfway up sides of dish.
*Bake at 180°C for 35 minutes.
*Now slip a long fork under the skin that has formed on top, stir gently to distribute rice evenly.
*Reduce heat to 160°C.
*Bake further 15 minutes, then stir with a fork again.
*Cook further 15 to 20 minutes, or until set.

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