Rice Custard Pudding

Rice Custard Pudding

1/2 C. long-grain white rice

1-1/2 C. water

1/2 t. salt

3 eggs

1/3 C. granulated sugar

2 t. vanilla

1/2 C. light or dark raisins

1-1/2 t. grated lemon rind

3-1/2 C. milk

1 t. nutmeg

2 T. butter or margarine

Heat oven to 300° F. Cook rice in salted water until tender. Drain.

In a medium mixing bowl, beat eggs slightly. Stir in sugar, vanilla, raisins and lemon rind.

In another bowl, combine milk and cooked rice. Add this to the egg mixture. Pour into a 2-quart casserole. Sprinkle with nutmeg, then dot with butter.

Set casserole in a baking pan; fill pan with hot water to 1 inch from the top of the casserole. Bake, uncovered, 1 hour and 25 minutes, stirring once after the first half hour.

To avoid breaking the top crust, insert spoon at edge of pudding, draw gently back and forth along bottom of the casserole. Near the end of baking time, insert a silver knife in center of custard. If knife comes out clean, custard is done. Remove casserole from baking pan and cool.

Serves 6 to 8.


• Replace nutmeg with cinnamon, or use a combination of the two.

• Instead of spices, use vanilla and/or lemon extract, or use only spices and no other flavoring.

• Raisins can be pre-plumped by heating with a little water in the microwave.


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