OLD-FASHIONED RICE CUSTARD

TOP REVIEWS:

Very easy to make and so, so good. I did make some adjustments: I added the vanilla to the rice as it was cooking so that it would absorb the flavor, I also added a 1/4 tsp of nutmeg and I did not stir during baking thinking I would get a thicker custard top. Thank you, excellent recipe.

Exactly what I was looking for, straight from my Grandma’s kitchen! Love it! Already baked, eaten & shared. I did tweak it just a bit. Added 1 tsp nutmeg to the mix. Used half dark raisins and half golden raisins, soaked in hot water for just a couple minutes, then drained thoroughly. ALSO, used Splenda instead of sugar, to keep it somewhat sugar-free for my diabetic husband. Baked in a 13×9 glass pan inside a 1/4 sheet pan with water level at the top of the mix, didn’t want to splash water over the lip of the baking pan. And sprinkled with cinnamon after done baking.

This is a wonderful recipe! I used brown rice because that’s what I had on hand. I also added 1 tsp cinnamon – my G’mas influence I’m sure. And since I had no raisins I used craisins. Delicious! Thank you for posting!

I love this rice pudding recipe. Just like my Mom use to make. Turned out great. Making again right now.

This is REAL Rice Pudding-what I grew up on. Haven’t been able to find a recipe with the right proportions to make it creamy, smooth and eggy enough to be called custardy until now. I only had 1 cup of rice left from supper, so I scaled the rest of the ingredients proportionately. I only had 1% milk so I used a combination of 1/2 & 1/2 and milk to make it richer. Added a little cinnamon and a smidgen of nutmeg. I also baked mine in individual custard cups – portion control for me, and I was also able to leave out the raisins on some of them for a hubby who doesn’t care for them. I stirred the dishes after 30 minutes and then baked for 15 minutes longer (small dishes). The rice and raisins were perfectly distributed.

First time making rice pudding and it turned out great. Was looking for a custard type rice pudding and this was just like my favorite rice pudding I buy at a restaurant. I did add a little cinnamon and nutmeg. Cooking time was exactly as stated in recipe. Thanks for a recipe I will make often.

INGREDIENTS:

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1⁄2 teaspoon salt
1 1⁄2 cups cooked rice
1 cup light raisins

DIRECTIONS:

Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
Add milk, sugar, vanilla and salt.
Blend well.
Stir in rice and raisins …