Baked Rice Custard

This is so so easy to make. And it's very light, which means I could easily eat 2 servings rather than the suggested 1, not sure if that's a good thing though.

Cooking 2 tablespoons of rice in 500ml water for 12mins. Drain and spoon into 3 medium ramekins

Whisk 3 eggs and 1/4 cup of sugar

Stir in 3 1/4 cups of milk and 1 teaspoon of vanilla paste

Pour mixture into the ramekins then dot with butter and sprinkle with nutmeg

Bake for 35mins at 160 degrees C