Name: White chocolate and vanilla rice custard
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 1/2 cup milk; 300 millilitre cream; 100 gram white chocolate, broken; 1 teaspoon vanilla bean paste; 3 eggs; 1/3 cup caster sugar; 3/4 cup cooked rice; 1/2 cup sultanas; 1/4 teaspoon ground cinnamon; cream or ice-cream, to serve (optional)

Ingredients

1 1/2 cup milk

300 millilitre cream

100 gram white chocolate, broken

1 teaspoon vanilla bean paste

3 eggs

1/3 cup caster sugar

3/4 cup cooked rice

1/2 cup sultanas

1/4 teaspoon ground cinnamon

cream or ice-cream, to serve (optional)

Method

1.Preheat oven to moderate, 180°C. Place 4 x 1-cup ovenproof ramekins in a large baking pan.

2.Combine milk and cream in a medium saucepan. Bring to the boil on high, then immediately remove from the heat (known as ‘scalding’). Stir in chocolate and vanilla. Allow to cool to room temperature.

3.In a medium bowl, whisk the milk mixture, eggs and sugar until well combined. Stir in rice and sultanas.

4.Pour mixture evenly into prepared ramekins. Sprinkle with cinnamon. Add enough boiling water to the baking pan to come halfway up the sides of the ramekins. Bake 30-35 minutes. Serve rice custard warm with cream or ice-cream, if desired.