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Old-Fashioned Rice Custard

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.
  • Total Time
    Prep: 50 min. Bake: 50 min.
  • Makes
    6-8 servings


  • 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


  • 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
1 cup: 256 calories, 10g fat (6g saturated fat), 95mg cholesterol, 209mg sodium, 34g carbohydrate (25g sugars, 0 fiber), 7g protein.

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Average Rating:
  • L
    Dec 8, 2020

    If I add raisins, should I wait until it's baked?

  • Diane
    Apr 7, 2020

    Replaced 2% milk with unsweetened coconut milk. Just a hit of coconut in the taste. Easy recipe, delicious results!

  • Starfish43
    May 26, 2019

    Added cinnamon. A very creamy recipe loved it.

  • Bonnie
    May 20, 2018


  • alessi101
    Nov 3, 2012

    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.

  • jmkasprak
    May 8, 2012

    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.

  • ckublick
    Feb 2, 2012

    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!

  • kima155
    Jun 28, 2011

    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.

  • Chef at home
    Feb 26, 2011

    No comment left

  • gerryvasko
    Jun 14, 2010

    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.