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Grandma's Baked Rice Custard

 Grandma's Baked Rice Custard
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.
20-22 ServingsPrep: 15 min. Bake: 40 min.


  • 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 McCormick® Pure Vanilla Extract
  • Ground cinnamon


  • 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.
  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 193 calories, 7 g fat (4 g saturated fat), 153 mg cholesterol, 96 mg sodium, 23 g carbohydrate, trace fiber, 9 g protein.