Rice Custard

With my birthday coming up in a couple of weeks, I decided it was time to make my all time favorite recipe again! So this week for our #LegacyCookingProject blog we are showing off my grandma’s Rice Custard!

Rice custard is one of my favorite side dishes / desserts / breakfast ever! Okay, you probably shouldn’t eat it for breakfast but its wayyyyy too delicious to pass up first thing in the morning! I love to eat this right out of the oven, or even cold after sitting a few days. You really can’t go wrong with this recipe! Grandma used to make it every time we went over to her house for a meal and it’s one of my favorite recipes of hers. Unfortunately, it was not a recipe she ever wrote down. Luckily, a few Christmases ago, with the help of Aunt Val and the rest of the family, we got the recipe nailed down! So now you get to enjoy it!

This recipe is simple and delicious, but there are a few tricks you need to know to make it *just right*.

  • Use long grain rice, not Minute/Instant rice. The extra time it takes is so worth it! The recipe calls for “1 cup of rice”. I use that as 1 cup of UNCOOKED rice (usually about 2-3 cups cooked). But I like rice! If you just use one cup of cooked rice it doesn’t have much rice in it.
  • The recipe suggests a 9×9 pan, I however use an 11×7 or even 9×13!
  • When you put the egg mixture in, sprinkle the cinnamon liberally on top. Then, take a knife and slowly drag it in a zig-zag swirl pattern through the egg/rice mixture to better incorporate them together. This allows the custard to go all the way through, not just sit on top of the rice layer.
  • The custard doesn’t rise much, but it DOES rise! You don’t have to use all of the custard mixture, don’t over fill your pan! You could end up with a mess on your hands.
  • The whole milk makes ALL the difference in this one! Don’t use half and half for the heavy whipped cream either. Seriously- just follow the recipe on this one. Make me proud.
  • You can use 6-8 eggs, but I always use 8.
  • The recipe says it takes 45 minutes to cook, mine always takes about 1 hour 15 minutes. Just test it every 10 min or so after 45 minutes. Test it with a knife, don’t go by jiggly-ness! With the custard on top it will always be jiggly, even when it is set.
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Rice Custard
Grandma's rice custard is one of my favorite dishes! It's simple, delicious, and full of love!
Prep Time 15 minutes
Cook Time 45 minutes
Servings
squares
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
squares
Ingredients
Instructions
  1. Cook rice according to package instructions
  2. Mix cream, milk, sugar, and eggs together.
  3. Put rice in the bottom of a 9x9 pan (I use 11x7), then pour the egg mixture over the rice.
  4. Sprinkle the ground cinnamon evenly on top.
  5. Bake in oven at 350deg F for 45 minutes or until custardy (knife inserted in middle comes out clean).
  6. Eat and enjoy!
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