Old-Fashioned Rice Custard

"This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time."
 
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photo by Fast photo by Fast
photo by Fast
photo by desertryder photo by desertryder
photo by Ted N. photo by Ted N.
photo by GreekGothess photo by GreekGothess
photo by Fast photo by Fast
Ready In:
1hr 30mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
  • Add milk, sugar, vanilla and salt.
  • Blend well.
  • Stir in rice and raisins.
  • Set casserole in pan of water.
  • Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

Questions & Replies

  1. How can you tell its done. This is my first time making this old fashion custard rice. It looks wet still and its been an hour
     
  2. Can I use Chinese rice and almond milk?
     
  3. Rice Custard: After it comes out of oven. Then what? Do you eat warm or chill..either/both? Never made custard or rice pudding before. It looks and smells good just out of oven, holding form. Do I need to let it cool a certain amount of time to 'gel'?
     
  4. I am going to try this with goose eggs! I know they make all my cakes and pastries really good. Will let you know how it turns out!
     
  5. wheres the custard in the recipe?
     
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Reviews

  1. Gayle, thank you, thank you, THANK YOU. I love my stovetop rice pudding and have been making it for almost 20 years, but for almost that long I have been searching for an oven-baked rice pudding that was creamy and custardy. And now I've found it! I don't usually like rice puddings made with long-grain rice -- they're usually too chewy and too dry -- but this was absolutely superb. It is very moist with lots of custard. The instructions are clear and simple and the recipe was easy to prepare. I sprinkled cinnamon on the individual servings as I dished it out. Now I know what I will be doing with all my leftover rice -- making this yummy dessert! Thanks so much for posting this recipe!
     
  2. Wow!! Now this is rice custard the way my Great-Gran used to make. Never thought I would find a recipe even remotely close. Just brilliant. I agree with Lennie, very creamy, custardy and easy. My Great Gran used to sprinke hers with some cinnamon sugar so that is what I did. Delicious. Thanks Gayle
     
  3. I've never made rice pudding (or custard) before. This turned out really well! I added cinnamon and substitued in one cup of buttermilk. I needed to bake it for much longer than the recipe called for, but that is likely due to my prehistoric oven. I plan to make this when my mother comes to visit next. Thanks for posting...
     
  4. Every time I try to search for a rice pudding recipe like this I can't ever find it. They all have pudding in them. Why? When this is far superior. My mom makes a rice pudding like this, every time I ask for the recipe she can't give me one, because there isn't one. She just throws stuff together and it magically works. Well, now I can make the pudding that I always had growing up too! Thank you so much Gayle!
     
  5. The cooking time as stated was just perfect. I added a bit of brandy along with extra vanilla for a kick and omitted the raisins as personal preference. The custard turned out rich and creamy and absolutely heavenly.
     
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Tweaks

  1. Added 1 tsp nutmeg and used half dark raisins, half golden raisins soaked in hot water & drained thoroughly. ALSO, we used Splenda instead of sugar, so sugar-free it is! And baked in a pan of water to keep the bottom & edges from scorching/getting crunchy.
     
  2. I used evaporated milk and added cinnamon and nutmeg
     
    • Review photo by celestemeranda
  3. I'm making it as we speak. I'm fortunate to have some powdered maple sugar, which I'm using a half cup with along with half a cup of granulated sugar. Oh, and a little dash of cinnamon.
     
  4. I added nutmeg to kick it up a notch.
     

RECIPE SUBMITTED BY

I live in Des Moines now, but spent 20 years in Florida, and crave really great seafood. <br> <br>For work: retired massage therapist <br>For fun: outdoors <br>Pet Peeves: litterers, farm land developers,
 
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