"For peanut butter lovers, this
is a great way to use up leftover rice. White rice works fine too."
Ingredients
- 3 eggs
- 2 cups cooked brown rice
- 1/4 cup golden syrup
- 1/4-1/2 cup smooth peanut butter, according to your love of peanut butter
- 1/2-1 teaspoon cinnamon
- 1 1/2 cups milk, warmed
- 1/2 cup evaporated milk
- 1/2 cup sultanas or 1/2 cup raisins
Directions
- Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly.
- Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water.
- Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set.
- Serve sprinkled with peanuts and whipped cream.
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