Preheat oven to 160°C. Grease six 1-cup ovenproof dishes. Cook rice in boiling water for 12 minutes, until tender. Drain and spoon into prepared dishes.
Whisk eggs and sugar in a bowl until pale. Stir in milk and vanilla. Pour into dishes, dot with butter. Sprinkle with nutmeg and bake for 35 minutes, until set. Serve.


  • 2 tablespoons short grain rice, washed
  • 2 cups (500ml) boiling water
  • 3 eggs
  • ¼ cup (55g) sugar
  • 3½ cups (875ml) milk
  • 1 teaspoon vanilla extract
  • 15g butter
  • freshly grated nutmeg