Old-Fashioned Rice Custard Recipe
- 1/2 cup uncooked long-grain rice
- 4 cups milk, divided
- 1/4 cup butter, cubed
- 3/4 cup sugar
- 3 Eggland's Best Eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 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 near the center comes out clean. Yield: 6-8 servings.
Reviews for Old-Fashioned Rice Custard(7)
Sort By :
I made this tonight and it turned out wonderfully. I used jasmine rice and added a half teaspoon of cinnamon, beaten in with the milk and eggs, and used half as much nutmeg.
I love this recipe and will definitely make it again.
I loved the nutmeg in this dessert. I wasn't completely happy with the texture, but it might have been an issue with the type of rice I used or the stone bakeware. I'm definitely going to try it again. My recipe analyzer (using 2% milk) was 337 calories, 6 servings. I used Goya Jasmine Rice.
Absolutely fantastic! Easy, creamy, and oh so yummy! I have a LARGE family so I doubled the recipe but the cooking time was not affected. I also added a dash of nutmeg and cinnamon to the rice while cooking on stove top and added maple flavoring to the final mix before putting in the oven. If you love custard, you are going to love this dish!
This custard was great! Reminded me of my Grandmothers. I think next time I will use cinnamon. I wasn't too crazy about the nutmeg.
It is delicious, even being made with fat free milk. I was surprised at the number of calories that are listed in the nutrition info. I did some figuring by adding up all ingredients and came up with 250 per serving , using 6 servings for the math. This was with fat -free milk.