Creamy Baked Nutmeg and Rice Custard

Ingredients (serves 4)

• Melted butter or margarine, for greasing
• 625mls (2 1/2 cups) milk
• 1 tsp finely grated orange rind
• 1/4 tsp freshly grated or ground nutmeg
• 100g (1/2 cup) Calrose white rice
• 4 egg yolks
• 55g (1/4 cup) caster sugar
• 1 l0g (2/3 cup) chopped pitted, dried dates
• Extra freshly grated or ground nutmeg, to decorate

Method

1. Preheat oven to I80°C. Lightly grease four 185mls (3/4 cup) capacity ramekins with the melted butter or margarine.
2. Place the milk, orange rind and nutmeg in a medium saucepan and bring just to the boil. Add the rice, reduce heat to low and simmer, uncovered, for 10-15 minutes or until rice is just tender. Remove from heat.
3. Whisk egg yolks and caster sugar with electric beaters until thick and pale. Fold in the rice mixture and dates with a large metal spoon until combined.
4. Spoon mixture into the greased ramekins and sprinkle with the extra nutmeg. Place ramekins into a baking dish and add enough hot water to the dish to reach half-way up the sides of the ramekins. Bake in preheated oven for 25-30 minutes or until custard is just set. Serve warm.

Notes

• 
  This rice custard can also be baked in a large 1 litre (4-cup) capacity heat-resistant dish for 35-40 mins.