Crustless Rice Pudding Pie

Crustless Rice Pudding Pie Recipe

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Linda Seide


This is another of my mom's recipes. We call it a pie because each serving is firm, like a pie filling, rather than having a pudding consistency. The rice portion sinks to the bottom of the casserole, and a lovely custard pudding rises to the top. Hope you enjoy!


★★★★★ 1 vote

30 Min
30 Min


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  • 1 large
    can evaporated milk
  • 1 c
    whole milk
  • 3
  • 2 Tbsp
  • 2 tsp
    vanilla extract
  • 1/2 c
    rice, uncooked
  • 1/4 c
    raisins, if desired
  • 1/3 c
    granulated sugar
  • ·
    cinnamon to sprinkle on top

How to Make Crustless Rice Pudding Pie


  1. Heat oven to 350 degrees. Grease a 2 quart casserole dish.
  2. Cook rice in unsalted water until done, according to the box directions.
  3. Add the butter and sugar, and stir well to incorporate.
  4. In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
  5. Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
  6. Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
  7. Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
  8. Enjoy!

Printable Recipe Card

About Crustless Rice Pudding Pie

Course/Dish: Pies, Puddings
Main Ingredient: Rice/Grains
Regional Style: American

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