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Lemon Rice Custard


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Ingredients

6 portion(s)

  • 150 g sugar
  • Zest and juice 2 lemons
  • 5 large eggs
  • 2 yolks
  • 200 g cream
  • Pinch salt
  • 400 g cooked rice (Approx 120-140 g before cooking)
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Preheat
    oven to 160ºC and butter a large shallow baking or pie dish.



    Place
    sugar and zest into TM bowl and mill together for 10 seconds on speed 10.



    Add
    juice, eggs, yolks, cream and salt and insert Butterfly.



    Cook
    for 4 minutes at 80ºC on speed 4. Remove Butterfly.



    Add
    cooked rice and mix for 5 seconds on
    Reverse + speed 3.



    Pour
    into prepared dish and bake for 25-30 minutes until golden on top and set in
    centre. Serve warm.

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Accessories you need

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Tip

This
is fabulous to use up any left over steamed rice you may have, otherwise just cook rice and proceed with recipe as directed.

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Comments

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  • Wow! What a fabulous recipe!

    Submitted by Daisyjo on 7. May 2016 - 19:44.

    Wow! What a fabulous recipe! Having dessert for dinner! Who says you can't?

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  • So delicious, this will be a

    Submitted by sass81 on 7. July 2014 - 20:03.

    So delicious, this will be a family favourite  tmrc_emoticons.)

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  • Yummy

    Submitted by Theblaikiefam on 6. January 2013 - 14:02.

    Cooking 7

    Yummy

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  • This was delicious made with

    Submitted by Macushla on 12. February 2012 - 15:15.

    This was delicious made with leftover rice from dinner yesterday, I will be making this one again tmrc_emoticons.) tmrc_emoticons.)

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