1 cinnamon stick, broken into pieces 1 vanilla bean, split lengthways 4 large, well-coloured, ripe peaches 1 tbsp pure maple syrup vanilla soy yoghurt, to serve (optional)
baked rice & rhubarb custards
A favourite good old fashioned comfort food is baked rice custard. Jan's nana used to make an excellent one. Rather than going without when detoxing, we came up with this version. You can use soy milk for a creamier taste if you prefer.
75 g (1/3 cup) medium-grain rice vegetable or canola oil 3 stalks (about 160 g) rhubarb, cut into
2 cm lengths 2 eggs 1 egg white
500 ml (2 cups) rice milk 1 x 140 g container apple fruit puree 1 tbsp honey
Cook rice following packet directions until tender. Drain. Lightly brush 4 x 250 ml (1 cup) ovenproof dishes with vegetable or canola oil. Place rhubarb and rice into dishes. Place dishes in a roasting pan.
Whisk eggs, egg white, rice milk, apple puree, honey, vanilla and nutmeg in a large jug until well combined. Carefully pour into dishes.
Pour enough boiling water into roasting pan to come halfway up side of dishes. Bake at 180° for 40 minutes or until a knife inserted in the centres comes out clean. Remove dishes from water bath and serve warm or at room temperature.
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