Baked Rice Custard
Transform simple ingredients into a cozy, nostalgic dessert with this Baked Rice Custard recipe. Perfectly creamy and subtly spiced, this classic treat combines tender cooked rice with a silky egg custard infused with vanilla, nutmeg, and a hint of cinnamon for added warmth. Baked in a water bath to ensure a luxuriously smooth texture, this dish strikes the perfect balance between comfort and elegance. With just 15 minutes of prep and a tantalizing aroma that fills your kitchen as it bakes, this dessert is ideal for family gatherings or a quiet evening indulgence. Serve it warm for a heartwarming treat or chilled for a refreshing twist—either way, it’s a recipe worth savoring! Keywords: Baked Rice Custard, creamy dessert, classic custard recipe, comforting rice pudding, vanilla-spiced custard.
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Recipe Information
Ingredients
- 1 cup cooked white rice
- 2.5 cups whole milk
- 0.5 cup heavy cream
- 0.5 cup granulated sugar
- 3 large eggs
- 1.5 teaspoons pure vanilla extract
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cinnamon (optional)
- 1 teaspoon unsalted butter (for greasing the dish)
Instructions
Preheat your oven to 325°F (160°C). Grease a 1.5-quart (or similar-sized) baking dish with unsalted butter.
Spread the cooked white rice evenly across the bottom of the prepared baking dish.
In a medium saucepan, heat the milk and heavy cream over medium heat until warm, but do not let it boil. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is light and combined.
Slowly add the warmed milk mixture to the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the custard mixture evenly over the rice in the baking dish.
Sprinkle the ground nutmeg (and optional cinnamon, if desired) evenly over the top of the custard.
Carefully place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish to create a water bath.
Bake in the preheated oven for 45 to 50 minutes, or until the custard is set around the edges but still slightly jiggles in the center when nudged.
Remove the baking dish from the water bath and allow the custard to cool for at least 15 minutes before serving. Serve warm or chilled, as desired.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 30.1 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 859 mg | 66% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
