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Grandma’s Baked Rice Custard

While growing up in Italy in the 1900s, my mother lived a very basic life. But when Easter Sunday arrived, my grandmother would make this dessert as a special treat.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    20-22 servings


  • 14 large eggs, lightly beaten
  • 1-1/2 cups sugar
  • 4 cups whole milk
  • 1 carton (15 ounces) ricotta cheese
  • 1-1/2 cups cooked rice
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup evaporated milk
  • 3 teaspoons vanilla extract
  • Ground cinnamon


  • In a large bowl, combine eggs and sugar. Stir in the milk, ricotta cheese, rise, pineapple, evaporated milk and vanilla. Pour into a greased 13x9-in. baking dish and a greased 11x7-in. baking dish. Sprinkle with cinnamon.
  • Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts
3/4 cup: 193 calories, 7g fat (4g saturated fat), 153mg cholesterol, 96mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 9g protein.

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