Apricot Baked Rice Custard

Apricot Baked Rice Custard

If you like old fashioned puddings

Prep 0 hours
Cook 0 hours
Ready-in 0 hours


1/3 cup cooked basmati rice
1 x 400g can apricot halves in natural juice
4 eggs
3 tablespoons sugar / stevia
1-2 teaspoons vanilla extract
2 1/2 cups milk


  1. Preheat oven to 180 degrees
  2. Spread rice over base of an 8-10 cup casserole dish
  3. Drain apricots and place on top of rice, flat side down
  4. Put eggs, sugar, essence and milk into a large mixing bowl and beat until combined (I use an old fashioned easy-whip hand mixer that belonged to my grandma!)
  5. Gently pour mixture (over the back of a spoon) over the top of the apricots & rice, sprinkle with nutmeg
  6. Place casserole dish into a baking tray then fill with hot water until 1/3 way up the side of the dish
  7. Place in oven for approx 1 hour or until firm to touch in the centre.
  8. Serve hot or cold