Best Old Fashioned Rice Custard Recipes

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OLD-FASHIONED RICE CUSTARD



Old-Fashioned Rice Custard image

This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.

Provided by Gayle M

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins

Steps:

  • 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.

OLD-FASHIONED RICE CUSTARD



Old-Fashioned Rice Custard image

I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe! Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast. This dish is one I've been making for nearly as long as I've been married-and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup uncooked long-grain rice
4 cups 2% milk, divided
1/4 cup butter, cubed
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground nutmeg

Steps:

  • In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 256 calories, Fat 10g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 209mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 7g protein.

OLD FASHIONED BAKED CUSTARD RICE PUDDING



Old Fashioned Baked Custard Rice Pudding image

This is the rice pudding of my childhood. It is more of a baked custard and served warm. Don't expect the pudding based, chilled rice pudding that is commonly served.

Provided by Pamela Rappaport

Categories     Puddings

Time 1h

Number Of Ingredients 7

1 1/4 c sugar
2 eggs
1/4 c melted butter
1 1/2 c cooked rice
2 c whole milk
1 tsp vanilla extract
nutmeg

Steps:

  • 1. Preheat oven to 350. Put a kettle of water on to boil.
  • 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
  • 3. Add sugar and whisk to combine.
  • 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
  • 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
  • 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
  • 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
  • 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.

OLD FASHIONED CUSTARD STYLE RICE PUDDING! RECIPE



Old Fashioned Custard Style Rice Pudding! Recipe image

Provided by J. Gagliardi

Number Of Ingredients 8

4 eggs
3/4 cup Domino sugar
3 cups McArthur milk
1 cup Land O' Lakes heavy cream
2 tsp vanilla
1 1/2 tsp cinnamon
3 cups cooked, cooled, rice (leftover rice works great!)
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F. Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine. Pour mixture into a greased casserole dish. Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture. Bake for 30 minutes. Gently stir. Bake for an additional 30 minutes or until a knife inserted comes out clean. Serve warm.

OLD FASHIONED RICE CUSTARD



Old Fashioned Rice Custard image

Wonderful combination of rice pudding and custard. I have made this many times and have a hard time just eating one serving.

Provided by Margo59

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup uncooked long grain rice
4 cups milk, divided
1/4 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon ground nutmeg or 1/2 teaspoon cinnamon

Steps:

  • In the top of a double boiler, combine rice and 2 cups milk.
  • Cook, stirring occasionally, over boiling water until rice is tender and most of milk has evaporated, about 45 minutes.
  • Stir in butter.
  • Beat eggs; blend in sugar, vanilla, salt and remaining 2 cups milk.
  • Stir into the hot rice mixture.
  • Pour into a lightly buttered 2 quart casserole and top with nutmeg or cinnamon.
  • Bake at 350* for 50 minutes or until firm.

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