Custard Rice Pudding

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/7/22
Custard Rice Pudding
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Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 to 6 servings

Rice pudding is a dessert that is served throughout the world; it can be made on the stovetop, in the slow cooker, and baked in the oven. Recipes also vary in terms of their flavorings. This version of the comforting dish is influenced by Southern cuisine and includes grated lemon zest, vanilla, and a little nutmeg, as well as raisins for a bit of texture. The combination of ingredients results in a pudding that is sweet with a nice tang and brightness, and once baked, it becomes moist and custard-like.

The process couldn't be simpler: Mix all of the ingredients together, place in a baking dish, and sprinkle with nutmeg. To make sure the rice pudding cooks evenly, the baking dish needs to sit in a larger pan filled with hot water; this is called a water bath or bain-marie, which essentially steams the pudding, cooking it more gently.

Like many rice puddings, this recipe begins with cooked rice, making it a good use for leftovers. Long-grain rice is traditional, but you can use a medium- or short-grain, such as arborio; just keep in mind you may need to add more milk since these types of rice absorb liquid quicker. This custard rice pudding is delicious served either warm or chilled with a dollop of whipped cream.

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Ingredients

  • 1/2 cup plain cooked rice

  • 3 large eggs, beaten

  • 1/2 cup sugar

  • 1/4 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon lemon zest

  • 1/2 cup raisins

  • 3 1/2 cups milk

  • 1 pinch freshly ground nutmeg

  • Whipped cream, optional

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 300 F and lightly butter a shallow 1 1/2- to 2-quart baking dish.

  2. In a large bowl, add all of the ingredients except the nutmeg and stir until combined.

  3. Pour the mixture into the prepared baking dish and sprinkle with the nutmeg.

  4. Place the baking dish in a larger pan and pour in hot water to a depth of about 1 inch. Place in the oven and bake for about 1 1/2 hours, or until set.

  5. The rice pudding is ready when a clean knife inserted into the center comes out with nothing clinging to it.

  6. Serve the pudding warm, or once cooled, place in the refrigerator to chill and serve cold. Add a dollop of whipped cream or whipped topping, if desired.

  7. Enjoy.

Tip

Transferring the bain-marie to the oven can be tricky since you don't want any water to splash into the custard rice pudding. To simplify the process, you can place the pudding in the baking dish in the larger pan and put it in the oven before adding the hot water.

Nutrition Facts (per serving)
218 Calories
4g Fat
38g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 218
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 9%
Cholesterol 100mg 33%
Sodium 188mg 8%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 2%
Total Sugars 32g
Protein 9g
Vitamin C 1mg 4%
Calcium 200mg 15%
Iron 1mg 5%
Potassium 351mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)