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Old-Fashioned Rice Custard

I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe! Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast. This dish is one I've been making for nearly as long as I've been married—and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.
  • Total Time
    Prep: 50 min. Bake: 50 min.
  • Makes
    6-8 servings

Ingredients

  • 1/2 cup uncooked long-grain rice
  • 4 cups 2% milk, divided
  • 1/4 cup butter, cubed
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg

Directions

  • In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly
  • In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture.
  • Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.
Nutrition Facts
1 cup: 256 calories, 10g fat (6g saturated fat), 95mg cholesterol, 209mg sodium, 34g carbohydrate (25g sugars, 0 fiber), 7g protein.

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