Grandma's Baked Rice Custard Recipe

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While growing up in Italy in the 1900s, my mother lived a very basic life. But when Easter Sunday arrived, my grandmother would make this dessert as a special treat.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:20-22 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 20-22 servings


  • 14 eggs, lightly beaten
  • 1-1/2 cups sugar
  • 4 cups whole milk
  • 1 carton (15 ounces) ricotta cheese
  • 1-1/2 cups cooked rice
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup evaporated milk
  • 3 teaspoons vanilla extract
  • Ground cinnamon

Nutritional Facts

3/4 cup: 193 calories, 7g fat (4g saturated fat), 153mg cholesterol, 96mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 9g protein.


  1. In a large bowl, combine eggs and sugar. Stir in the milk, ricotta cheese, rise, pineapple, evaporated milk and vanilla. Pour into a greased 13-in. x 9-in. baking dish and a greased 11-in. x 7-in. baking dish. Sprinkle with cinnamon.
  2. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Refrigerate leftovers. Yield: 20-22 servings.
Originally published as Grandma's Baked Rice Custard in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p162

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