Ingredients
320 ml cooked Tastic Parboiled Rice
400 ml boiling water
150 ml desiccated coconut
150 ml cream
6 egg yolks
60 ml sugar
5 ml caramel essence
Extra coconut, to serve
Method:
Beat the egg yolks and sugar together until mixed through. Add the rice and mix through. Gradually add the coconut mixture and milk into the mixture, while beating. Divide the mixture between 6 (125ml) ovenproof cups or pie dishes.
Place dishes in a large ovenproof dish or roasting pan. Pour enough boiling water into the pan to cover halfway up the sides of the cups.
Bake in a preheated oven at 160°C for 45 minutes or until custards are set.
Remove cups from water and allow to cool. Cover and refrigerate until cold.
Sprinkle the extra coconut on top and serve.
320 ml cooked Tastic Parboiled Rice
400 ml boiling water
150 ml desiccated coconut
150 ml cream
6 egg yolks
60 ml sugar
5 ml caramel essence
Extra coconut, to serve
Method:
Beat the egg yolks and sugar together until mixed through. Add the rice and mix through. Gradually add the coconut mixture and milk into the mixture, while beating. Divide the mixture between 6 (125ml) ovenproof cups or pie dishes.
Place dishes in a large ovenproof dish or roasting pan. Pour enough boiling water into the pan to cover halfway up the sides of the cups.
Bake in a preheated oven at 160°C for 45 minutes or until custards are set.
Remove cups from water and allow to cool. Cover and refrigerate until cold.
Sprinkle the extra coconut on top and serve.
