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Tuesday, February 21, 2023

Old-Time Baked Rice Custard

As I've mentioned, I'm needing to restrict my grains to primarily brown rice for the time being. I told a good friend that I was making and eating a lot of baked rice pudding, using my mother's 1950s-era recipe. My friend asked if I could give her this recipe. I thought perhaps this recipe was on my blog, but I couldn't locate it. Perhaps I was just thinking of posting it and never did.

Anyway, I thought I'd share, as this really is a delicious, frugal, simple, and gluten-free dessert that the whole family can enjoy. 

Baked Rice Custard

2 well-beaten eggs

1/2 cup sugar

1/4 teaspoon salt

2 cups milk

1 1/4 cup cooked, cooled rice (I use brown rice)

1 cup raisins, optional

1 teaspoon vanilla extract

Dash cinnamon

Dash nutmeg

Oven 325 degrees F

Combine eggs, sugar, and salt. Gradually add milk. Add rice, raisins, vanilla, cinnamon, and nutmeg

Poor into buttered 1-quart casserole. Set in shallow pan; pour hot water into pan 1 inch deep. Bake in slow oven 1 1/2 hours, or until a knife inserted in the center comes clean.

Makes 4 to 6 servings.

So that was my mother's primary way to make this recipe. I've adjusted this to meet my need for simpler prep (skip the water bath), individual portions, and dairy-free.

I substitute soy milk for dairy milk, bake the custard in buttered custard cups, skip the pan of water as a water bath, and reduce the temp to about 300 degrees F. (The temperature can be reduced by 25 degrees F when not using the water bath method.) In custard cups, this bakes at 300 F for about 35-40 minutes and makes 5 to 6 custard cups.

I also like to change the recipe up a bit. One of my current favorites is almond-rice custard. I omit the cinnamon, nutmeg, vanilla and optional raisins and add 1 teaspoon of almond extract. For the almond rice custard, I like to top servings with raspberry or cherry preserves. 

I enjoy rice custard so much that I would choose this over cakes and cookies most days, which is a very good thing as I'm currently not able to eat cakes and cookies.


  1. This sounds delicious and very frugal. Thank you for the recipe.

  2. I'm not a custard person, but this sounds similar to the way my mother made it, water bath and all. I don't make custard, but I do use my mother's custard cups almost daily.

    1. Hi Live and Learn,
      We use our custard cups daily, as well. In fact we were often needing more than we had, so I picked up more at a thrift store for a fraction of the "new" price. Custard cups seem to be the perfect size for portioning foods for myself, such as rice or berries. We also use them to microwave single portions of a variety of foods.
      That's nice that you have your mother's custard cups.

  3. I have to try this! May have to use your mom's method, though. I don't have custard cups, just 6 oz (I think) soup ramekins.

    1. The rice custard works just as well in a casserole dish. When my kids were little, I often baked a casserole dish of rice pudding for breakfast.
      I hope you enjoy this as much as I do if you try it.

  4. I haven't had rice pudding in ages--maybe I'll make this today! We're having nasty weather (pretty much every kind of winter precipitation that you can think of is happening right now) so something warm and comforting in the oven sounds yummy. I like your idea of adding almond extract--I add it to a lot of my baked goods as well as to tart fruit sauces--yum!

    1. Made this yesterday and it turned out well. Thanks, Lili!

    2. Hi Kris,
      I know what you mean about warm and comforting foods for wintry weather. We're having our bit of winter here this week and stews and baked custards seem to hit the spot.

      I'm glad you tried this. Custards sort of fell out of favor. But really they're pretty easy to make and so creamy and delicious.


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