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
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


  • 1Heat oven to 350 degrees. Grease a 2 quart casserole dish.
  • 2Cook rice in unsalted water until done, according to the box directions.
  • 3Add the butter and sugar, and stir well to incorporate.
  • 4In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
  • 5Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
  • 6Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
  • 7Bake 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.
  • 8Enjoy!

Printable Recipe Card

About Crustless Rice Pudding Pie

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

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