I rent out my study on Airbnb to help me pay my bills. Occasionally guests leave behind various foodstuffs. Recently, someone left me a liter of almond milk. I had craving for baked custard, but low on milk I thought I could use the almond milk, with some of the delicious koshi rice from Randall Organics to make a baked rice custard. The result is the most delicious rice custard I’ve ever tasted. Now I find myself buying the almond milk especially to bake this dish. I use the unsweetened ‘So Good’ almond milk from the fridge section of the supermarket.
My oven is quite unpredictable at low temperatures, and the cooking time for this dish will also vary depending on the nature of your baking dish. I cook this in an oval ceramic baking dish with its own lid. The dish was a gift from one of my favourite people and has proven to be very useful. A thicker dish will increase the cooking time, a thinner dish will reduce the cooking time. You will know when the pudding is cooked when the custard is set and a tested grain of rice and it is cooked through.
|½||cup||Koshi or other shortgrained rice|
|1||free range egg|
Preheat the oven to 160oC.
Combine the rice, sugar, vanilla paste and egg in a baking dish. Mix through the almond milk. Cover and bake for 90 minutes.
Mix the pudding thoroughly and sprinkle with the cinnamon and nutmeg. Return to the oven for another 30-60 minutes.