Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

Wonderful combination of rice pudding and custard. I have made this many times and have a hard time just eating one serving.

Ingredients Nutrition


  1. In the top of a double boiler, combine rice and 2 cups milk.
  2. Cook, stirring occasionally, over boiling water until rice is tender and most of milk has evaporated, about 45 minutes.
  3. Stir in butter.
  4. Beat eggs; blend in sugar, vanilla, salt and remaining 2 cups milk.
  5. Stir into the hot rice mixture.
  6. Pour into a lightly buttered 2 quart casserole and top with nutmeg or cinnamon.
  7. Bake at 350* for 50 minutes or until firm.