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    You are in: Home / Recipes / Old-Fashioned Rice Custard Recipe
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    Old-Fashioned Rice Custard

    Old-Fashioned Rice Custard. Photo by Bev

    1/3 Photos of Old-Fashioned Rice Custard

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Gayle M's Note:

    This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
    2. 2
      Add milk, sugar, vanilla and salt.
    3. 3
      Blend well.
    4. 4
      Stir in rice and raisins.
    5. 5
      Set casserole in pan of water.
    6. 6
      Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

    Ratings & Reviews:

    • on June 27, 2002

      55

      Gayle, thank you, thank you, THANK YOU. I love my stovetop rice pudding and have been making it for almost 20 years, but for almost that long I have been searching for an oven-baked rice pudding that was creamy and custardy. And now I've found it! I don't usually like rice puddings made with long-grain rice -- they're usually too chewy and too dry -- but this was absolutely superb. It is very moist with lots of custard. The instructions are clear and simple and the recipe was easy to prepare. I sprinkled cinnamon on the individual servings as I dished it out. Now I know what I will be doing with all my leftover rice -- making this yummy dessert! Thanks so much for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2002

      55

      Wow!! Now this is rice custard the way my Great-Gran used to make. Never thought I would find a recipe even remotely close. Just brilliant. I agree with Lennie, very creamy, custardy and easy. My Great Gran used to sprinke hers with some cinnamon sugar so that is what I did. Delicious. Thanks Gayle

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2003

      55

      I've never made rice pudding (or custard) before. This turned out really well! I added cinnamon and substitued in one cup of buttermilk. I needed to bake it for much longer than the recipe called for, but that is likely due to my prehistoric oven. I plan to make this when my mother comes to visit next. Thanks for posting...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (40)

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    Nutritional Facts for Old-Fashioned Rice Custard

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 391.3
     
    Calories from Fat 84
    21%
    Total Fat 9.3 g
    14%
    Saturated Fat 4.3 g
    21%
    Cholesterol 203.0 mg
    67%
    Sodium 326.9 mg
    13%
    Total Carbohydrate 66.0 g
    22%
    Dietary Fiber 0.8 g
    3%
    Sugars 43.4 g
    173%
    Protein 11.9 g
    23%

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