Baked Orange Rice Custard
- Kid-friendly
- Gluten free
- Peanut free
- Vegetarian
Made without the usual cream or milk, this pudding is a little lighter than a traditional custard. It’s the perfect end to a spring or Easter meal.
Ingredients
- 7 or 8 large oranges
- 1 cup (250 mL) cooked rice
- 1-1/2 cups (375 mL) granulated sugar
- 2 tbsp (30 mL) cornstarch
- Pinch salt
- 10 egg yolks
- 3 eggs
- 1/3 cup (75 mL) butter, melted and cooled
Preparation
Grate rind from 1 orange; set grated rind aside. Squeeze oranges to obtain 2 cups/500 mL juice; strain.
Pour orange juice over rice; let stand for 5 minutes.
Meanwhile, whisk together sugar, cornstarch and salt; with fingers, rub reserved orange rind with sugar mixture until fragrant and uniformly orange.
In large bowl and using wooden spoon, beat yolks and eggs until creamy. (Do not use whisk or electric beaters; you will get too much air into the custard.) Beat in butter. Beat in sugar mixture until thick and creamy. Stir in rice mixture.
Pour into 11- x 7-inch/28 x 18 cm or other 8 cup/2 L baking dish; place dish in larger, tea towel–lined baking dish. Pour boiling water into larger dish until half full.
Bake in centre of 325F/160C oven until set but still slightly jiggly in centre, 55 to 60 minutes.
Remove custard dish from water bath; let cool on rack. Serve chilled.
Makes 8 to 10 servings.
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