Rice Custard is another old-fashioned favourite. You just can't beat the recipes that Nana used to make. Nostalgia is making a huge comeback to our world, as we all remember a time when life was simpler, and the time that someone spent cooking and serving good meals was an extension of their love. Convenience can never replace those feelings of warmth and belonging that a home-cooked meal can offer. Once upon a time, we looked forward to our futuristic world that was full of promise but now, I find us looking back, reminiscing about what is missing from our busy, time-poor lives.
Vanilla Rice Custard
1/2 cup white rice
4 cups milk
1/3 cup sugar
1 teaspoon vanilla essence
2 egg yolks
Fresh berries to serve
Rinse uncooked rice and drain well.
Mix rice, milk, sugar and vanilla essence in a large saucepan. Stir constantly over medium-high heat until boiling. Turn heat down to medium-low and simmer 15-20 minutes until rice is cooked and tender. Stir occasionally during the first 15 minutes and then stir constantly for the last 5 minutes. Remove from heat and stir beaten egg yolks through rice mixture, making sure yolks are blended thoroughly. Let stand for 5 minutes before serving. (Custard will set firmer when left to stand).
Serve topped with fresh berries and a sprinkle of nutmeg (optional).
Note: This recipe makes quite a thick mix. If you prefer a thinner consistency, stir through 1/2 cup extra milk before serving.
Add 100g finely chopped chocolate after simmering and allow to melt through.
Powdered milk is a staple in my pantry. It is an economical substitute for recipes like this one that use a lot of milk. I also use powdered milk in my muffins, cakes, Béchamel sauce, etc.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.