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Custard Rice Pudding

User Rating 4 Star Rating (9 Reviews)


Custard Rice Pudding
More rice pudding recipes below.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 1/2 cup plain cooked rice
  • 3 eggs, beaten
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • 1/2 cup raisins
  • 3 1/2 cups milk
  • ground nutmeg, freshly ground if possible


In a large mixing bowl, mix all ingredients except nutmeg. Pour mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg. Place baking dish in a pan of hot water in oven and bake at 300° for about 1 1/2 hours, or until set. A clean knife inserted into the center should come out with nothing clinging to it. Serve warm or chilled with whipped cream or whipped topping, if desired.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
My favorite childhood dessert, Member MikeW_VA

Thank you, thank you, thank you! This *is* the rice pudding of my childhood and I'd been searching for the recipe for a while. I've made it a half dozen times since I've found it and of course I tweak it a bit. For me, increasing the rice was not an improvement, almost doubling the raisins did work well since they plump up so deliciously. At first I tried dried lemon peel I had on hand but, OMG!, using fresh lemon peel makes all the world of difference. Perfection! One last cooking step I recall my mother doing about halfway through cooking was to slip a tablespoon into the pudding and, disturbing the surface as little as possible, gently stir the bottom. This helps keep the rice from compacting too much and the finished results seem somewhat juicier. Of course, take special care not to slosh the water bath.

32 out of 35 people found this helpful.

See all 9 reviews

Related Video
How to Make Custard Rice Pudding

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