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old fashioned baked custard rice pudding

Recipe by
Pamela Rappaport
The Villages, FL

This is the rice pudding of my childhood. It is more of a baked custard and served warm. Don't expect the pudding based, chilled rice pudding that is commonly served.

yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For old fashioned baked custard rice pudding

  • 1 1/4 c
  • 2
  • 1/4 c
    melted butter
  • 1 1/2 c
    cooked rice
  • 2 c
    whole milk
  • 1 tsp
    vanilla extract
  • nutmeg

How To Make old fashioned baked custard rice pudding

  • 1
    Preheat oven to 350. Put a kettle of water on to boil.
  • 2
    Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
  • 3
    Add sugar and whisk to combine.
  • 4
    Add the rest of the ingredients except the nutmeg. Mix until just combined.
  • 5
    Pour into a deep baking dish and sprinkle generously with nutmeg.
  • 6
    This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
  • 7
    Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
  • 8
    Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.

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