Jackson Family Rice Custard
Delight in the comforting nostalgia of the Jackson Family Rice Custard, a creamy, homestyle dessert that marries simplicity and indulgence. Made with tender cooked white rice, silky whole milk, and a luscious blend of eggs, sugar, and fragrant vanilla, this baked custard is lightly spiced with nutmeg and optional cinnamon for a touch of warmth. Its smooth, velvety texture is achieved with a gentle water bath, ensuring even cooking and a perfectly set center. Whether served warm, chilled, or at room temperature, this rice custard is a versatile treat that evokes sweet memories of family traditions. Ideal for cozy gatherings or simple weeknight desserts, it’s a timeless recipe that’s as easy to love as it is to make.
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Recipe Information
Ingredients
- 1.5 cups Cooked white rice
- 3 cups Whole milk
- 0.5 cups Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon (optional)
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish with the unsalted butter and set it aside.
In a medium saucepan, warm the milk over medium heat until it is just about to simmer. Do not let it boil. Remove from heat and allow it to cool slightly.
In a large mixing bowl, whisk the eggs until frothy. Add the sugar, vanilla extract, salt, ground nutmeg, and optional cinnamon to the eggs, and whisk until fully combined.
Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling the eggs.
Stir the cooked white rice into the custard mixture until evenly distributed.
Pour the custard and rice mixture into the prepared baking dish.
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. This helps the custard cook evenly.
Carefully place the roasting pan in the preheated oven and bake for 45–50 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the baking dish from the water bath and allow the custard to cool for at least 15 minutes.
Serve warm, at room temperature, or chilled. Optionally, sprinkle with extra cinnamon or nutmeg before serving. Enjoy!
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 135.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 1048 mg | 81% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1476 mg | 31% | |
*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.
