Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

This is a fabulous mix between egg custard and rice pudding. It's also a great use of leftover brown rice.


  1. Preheat oven to 375°F.
  2. Combine all ingredients in a large bowl and mix well.
  3. Grease 1.5-quart glass dish (olive oil works well). Pour mixture into dish and bake for 65-70 minutes.
  4. Since the rice falls to the bottom, stir at about 50 minutes in and at about 60 minutes.


Most Helpful

i made this twice in the same morning. i found the cooking time is very touchy. if cooked a minute too long the whole thing curdles. when i stirred it the first time i should have taken it out. it looked creamy and delicious but i was following the recipe cooking time and it wasnt suppose to be done. when i checked it 10 minutes later it was nasty and watery so i chucked it and started over. i managed to only overcook the second one by a couple minutes and my good husband ate it. he said the flavor was delicous. so i will make it again and watch it even closer. it looked delicious before it burnt and i really want it to work out. i'll update when i try it.

sprue March 31, 2006

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