½ cup uncooked white rice
4 cups milk
¼ cup caster sugar
1 teaspoon vanilla extract
2 (yolks only) eggs
(Note: I use powdered milk for this recipe. 1⅓ cups of powdered milk makes 4 cups. Follow packet directions.)
Directions to Cook:
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 or until rice is cooked and tender. Stir occasionally during the first 15 minutes and then stir constantly for the last 5 minutes to prevent sticking and burning. Remove from heat and stir in beaten egg yolks through rice mixture. Mix well.
Let custard stand 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 an extra ¼ - ½ cup milk after adding egg yolks.
TIP: Freeze egg white in a small clip seal bag for use in Pavlova or for egg white washes on pastries. Label clearly with date.
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've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench.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.