Old Fashioned Rice Custard
Indulge in the comforting flavors of Old Fashioned Rice Custard, a timeless dessert that blends simplicity and nostalgia with rich, creamy texture. Made with tender cooked white rice, whole milk, and a hint of warm spices like cinnamon and nutmeg, this baked custard creates a luscious balance of sweet and subtle flavors. A water bath ensures its silky consistency, while pure vanilla extract and farm-fresh eggs elevate its classic appeal. Perfect served warm or chilled, this dessert is an ideal way to end a meal with a touch of homemade charm. Whether you’re revisiting childhood favorites or discovering it for the first time, this easy-to-make custard recipe will soon become a family favorite.
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Recipe Information
Ingredients
- 1 cup Cooked white rice
- 4 cups Whole milk
- 0.5 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish with unsalted butter.
In a medium saucepan, combine the milk and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the milk is warmed through (do not boil). Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
Slowly add the slightly cooled milk mixture to the egg mixture, whisking constantly to avoid scrambling the eggs.
Stir in the cooked white rice, ensuring it is evenly distributed throughout the custard mixture.
Pour the mixture into the prepared baking dish and place it in a larger roasting or baking pan. Create a water bath by carefully pouring hot water into the larger pan until it reaches about halfway up the sides of the baking dish.
Bake in the preheated oven for 40-45 minutes, or until the custard is set but still slightly wobbly in the center. A knife inserted near the center should come out mostly clean.
Carefully remove the baking dish from the water bath and let it cool for 15-20 minutes. The custard will set further as it cools.
Serve warm or chilled, optionally garnished with a light sprinkle of ground cinnamon or nutmeg.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 147.1 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 13.7 mcg | 69% | |
| Calcium | 1318 mg | 101% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1740 mg | 37% | |
*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.
