Zesty orange rind and slices of ginger give baked rice custard an irresistible twist. Versatile ginger enhances the flavour of many dishes – sweet or savoury – and we love it in this English dessert that’s perfect for a cool evening.
Ingredients
- 500ml (2 cups) milk
- 250ml (1 cup) thickened cream
- 1 x 5cm piece ginger, peeled, thinly sliced
- 2 strips orange rind, white pith removed
- 75g (1/3 cup) medium-grain rice
- 70g (1/3 cup) caster sugar
- 4 eggs
- 1/2 teaspoon vanilla extract
- Ground cinnamon, to dust
- Canned whole plums, drained, to serve
Method
- Step 1Place the milk, cream, ginger and orange rind in a saucepan over medium heat. Bring to the boil. Set aside for 30 minutes to infuse. Strain through a fine sieve into a large jug. Discard the orange rind and ginger.
- Step 2Meanwhile, cook the rice in a saucepan of boiling water following packet directions or until tender. Drain.
- Step 3Preheat oven to 180°C. Line the base of a roasting pan with a tea towel, folded to fit. Place a 1.5L (6-cup) capacity ovenproof dish in the pan.
- Step 4Use a fork to whisk together the milk mixture, sugar, eggs and vanilla in a bowl. Strain the egg mixture through a fine sieve into a jug. Stir in the rice. Pour the mixture into the dish. Sprinkle with cinnamon. Pour enough boiling water into pan to reach halfway up the side of dish.
- Step 5Bake for 40 minutes or until the tip of a small knife inserted into the centre comes out clean. Remove the dish from the roasting pan. Set aside to cool slightly. Serve with the plums.
- High protein
- Lower gi
- Vegetarian
Nutrition
1400 kj
Energy
22g
Fat Total
13g
Saturated Fat
0.5g
Fibre
8.5g
Protein
27g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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