Stirred Lemon Rice Custard Recipe

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Our previous story on Shirley provided the recipe for Christmas Tree Bread pictured at left. This time, we're sharing another of her delicious recipes, Stirred Lemon Rice Custard. Try it-you'll enjoy it as much as our staff did!
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES: 16 servings


  • 2 cups cooked long-grain rice, chilled
  • 1-1/2 quarts whole milk
  • 9 large eggs, well beaten
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons lemon extract
  • 1/2 teaspoon grated lemon peel

Nutritional Facts

1/2 cup: 199 calories, 6g fat (3g saturated fat), 132mg cholesterol, 154mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 7g protein.


  1. In a Dutch oven, heat rice and milk over low heat for 1 hour. combine eggs, sugar and salt. Slowly pour into hot rice mixture, stirring constantly. Cook over medium-low heat, stirring constantly, just until the mixture coats a metal spoon. Remove from the heat and stir in extract and peel. Place pan in the sink filled with ice for 1 to 2 minutes, stirring constantly. Remove custard to a covered bowl and chill. Yield: about 16 servings.
Originally published as Stirred Lemon Rice Custard in Country April/May 1991, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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