Old-Fashioned Rice Custard

“Gayle, thank you, thank you, THANK YOU. I love my stovetop rice pudding and have been making it for almost 20 years, but for almost that long I have been searching for an oven-baked rice pudding that was creamy and custardy. And now I’ve found it! I don’t usually like rice puddings made with long-grain rice — they’re usually too chewy and too dry — but this was absolutely superb. It is very moist with lots of custard. The instructions are clear and simple and the recipe was easy to prepare. I sprinkled cinnamon on the individual servings as I dished it out. Now I know what I will be doing with all my leftover rice — making this yummy dessert! Thanks so much for posting this recipe!”

“Wow!! Now this is rice custard the way my Great-Gran used to make. Never thought I would find a recipe even remotely close. Just brilliant. I agree with Lennie, very creamy, custardy and easy. My Great Gran used to sprinke hers with some cinnamon sugar so that is what I did. Delicious. Thanks Gayle”

“I’ve never made rice pudding (or custard) before. This turned out really well! I added cinnamon and substitued in one cup of buttermilk. I needed to bake it for much longer than the recipe called for, but that is likely due to my prehistoric oven.I plan to make this when my mother comes to visit next. Thanks for posting…”

“The cooking time as stated was just perfect.I added a bit of brandy along with extra vanilla for a kick and omitted the raisins as personal preference.The custard turned out rich and creamy and absolutely heavenly.”

“Every time I try to search for a rice pudding recipe like this I can’t ever find it. They all have pudding in them. Why? When this is far superior. My mom makes a rice pudding like this, every time I ask for the recipe she can’t give me one, because there isn’t one. She just throws stuff together and it magically works. Well, now I can make the pudding that I always had growing up too! Thank you so much Gayle!”

“This rice pudding turned out wonderfully!!I did make a few adjustments like I only added 4 eggs, and I doubled the rice.I loved it and I will certainly be making it again.Thanks Gayle for a great recipe to add to my collection.”

“This brought back so many wonderful memories of when mom would have this waiting for us when we got back in from the barn. I made this yesterday and it was just like moms. I had to call her last night and tell her that someone else could make the same homemade pudding like she did. It made for a wonderful old fashioning chat and laughter. Thank you”

“I LOVE this recipe. I made it last night to have for breakfast this morning and can’t stop eating it!!! I have been looking for a recipe like “Mom used to make” and this hit the spot. I did up the rice to 3 cups, just for personal prefrence, and added some cinnamon. I have never made a custard or anything with a custard and this came out perfect, not a problem. have already printed it out and put in the old recipe binder to keep forever. Thank You, Thank You, Thank You”

“I agree that this is simply the best recipe hands down for rice custard pudding. I made this for the first time on Thanksgiving 2007 and doubled the recipe without any problems.”

“This recipe has received so many rave reviews, I know I must have done something wrong! I made exactly as written, but omitted the raisins, as I don’t care for them, and followed the directions exactly. Somehow my “custard” was all on top (it had big chunks of egg white and wasn’t very sweet), and the rice was all on the bottom (kind of watery and extremely sweet). I did stir it once after 30min. I can’t understand why this happened! Can anyone shed some light? All I can think is that maybe my problematic oven messed it up (things seem to cook at odd timings in this particular oven – at a rental house). I ate it all anyway, a few days in a row, just had to stir it up first, but I love rice pudding and didn’t want even a *weird* one to go to waste! 🙂 Any suggestions would be great – I want to try it again!”

“This was my fist attempt at making a rice custard and it is the easiest and best tasting dessert that I have tried in a very long time.My boyfriend said it was every bit as good as his mother when she was alive.This was absolutely wonderful and easy.Thank you.”

“Gayle, the flavor of this Rice Custard was good, but mine (unlike everyone else’s :o(! ) didn’t turn out creamy and custardy and I LOVE my rice pudding to be c & c! It almost looked like my eggs curdled or separated (?). I’m not sure why it didn’t turn out as expected…the only changes I made was to add cinnamon and to omit the raisins…I don’t think that should change the texture of the pudding, though. I kept the same temp and baked for 1hr 20min.M&Mers “

“The cooking time was longer than given in the recipe, so the rice ended up on the bottom. It took at least 1 hr. 45 min. It tasted good though. “

“My search is over!I’ve been looking for a delicious baked rice pudding recipe for a while and I am glad I found it.And with raisins yet; a plus.We have a weekly “Recipe Exchange” column in our local newspaper and a few days ago a local who wrote in was looking for a recipe exactly like this one.I forwarded it; hopefully they will print this in the column this upcoming week.Thanks for a great recipe.”

“I grew up with this recipe and love it. It was also my Dad’s favourite, really, he would pick it in preference to chocolate cake or just about anything.”

“AMAZING! Only change I made was I used Sucanat (even exchange) in place of white refined sugar and I added 1/4 tsp. nutmeg. Baked for 1 hour 15 mins and it turned out perfect. Just follow the simple directions and you cannot possibly go wrong! Best I’ve EVER had :)”

“My family really like this recipe. I said we were having something like rice pudding and got the groans ’round the table. THIS was a custard, and exceptional. I did modify some: only had 4 eggs in the house, so used those and then only 2 1/2 cups of milk. I did use my Vita-Mix to blend everything ( excluding the raisins). I think NOT leaving the brown rice whole added to the creaminess. I also had to bake it bain marie for 1 hour and 10 minutes at 400F. When done, I stirred it and placed into individual custard cups, drizzled with pure maple syrup and sprinkled it with Vietnamese cinnamon== outstanding! Thank you for posting.”

“So many good reviews and beautiful photo attracted me to try this recipe. We love rice puddings but this one didn’t work for me. As some one wrote here mine pudding curdled up as well even I lowered the oven temperature to 300F and I was checking on it every 15min. Flavor was nice and I liked juicy raisins but the texture was not good. My DH didn’t mind it but I prefer stove top cooking method and without using eggs.”

“I have this in the oven right now will let you know how we like it. I found it to be very easy and well we will see how it is. I am sure it will be yummy.”

“Perfect! Loved it!! I’ve been looking for a rice pudding recipe that is custard like and this is it – YUM! Next time I might add just a pinch of nutmeg :)”