Easy recipe Creamy Baked Nutmeg And Rice Custard Recipe

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Melted butter or margarine, for greasing six hundred and twenty-fivemls (two one/two cups) milk one teaspoon finely grated orange (Recipes by ingridients orange) rind one quarter teaspoon freshly grated or ground nutmeg about one hundredg (one/two cup) SunRice White Long Grain Rice about four egg yolks fifty-fiveg (one quarter cup) caster sugar one l0g (two/three cup) chopped pitted, dried dates Extra freshly grated or ground nutmeg, to decorateStep one Preheat oven to Iabout eightyC. Lightly grease four about one hundred and eighty-fivemls (three/about four cup) capacity ramekins with the melted butter or margarine. Step two Place the milk, orange (Recipes by ingridients orange) rind and nutmeg in a medium saucepan and bring just to the boil. Creamy Baked Nutmeg And Rice Custard Recipe. Add the, rice (Recipes by ingridients rice) reduce heat to low and simmer, uncovered, for ten-about fifteen minutes or until rice (Recipes by ingridients rice) is just tender. Remove from heat. Creamy Baked Nutmeg And Rice Custard Recipe. Step three Whisk egg yolks and caster sugar with electric beaters until thick and pale. Fold in the rice (Recipes by ingridients rice) mixture and dates with a large metal spoon until combined. Creamy Baked Nutmeg And Rice Custard Recipe. Step about four Spoon mixture into the greased ramekins and sprinkle with the extra nutmeg. Creamy Baked Nutmeg And Rice Custard Recipe. Place ramekins into a baking dish and add enough hot water to the dish to reach half-way up the sides of the ramekins. Bake in preheated oven for twenty-five-about thirty minutes or until custard is just set. Serve warm..