Old-Fashioned Rice Custard

From: Chef #669768

On Nov 29, 2007

I agree that this is simply the best recipe hands down for rice custard pudding. I made this for the first time on Thanksgiving 2007 and doubled the recipe without any problems.

From: Cadylynn

On Nov 13, 2007

My husband and I couldn't decide if we should make rice pudding or baked custard for dessert tonight so we compromised and this recipe was absolutely delicious!!! We ate it warm and sprinkled cinnamon sugar and nutmeg on the top before baking to give it a crust.

From: ratherbeswimmin'

On Sep 2, 2002

Wow!! Now this is rice custard the way my Great-Gran used to make. Never thought I would find a recipe even remotely close. Just brilliant. I agree with Lennie, very creamy, custardy and easy. My Great Gran used to sprinke hers with some cinnamon sugar so that is what I did. Delicious. Thanks Gayle

From: Lennie

On Jun 27, 2002

Gayle, thank you, thank you, THANK YOU. I love my stovetop rice pudding and have been making it for almost 20 years, but for almost that long I have been searching for an oven-baked rice pudding that was creamy and custardy. And now I've found it! I don't usually like rice puddings made with long-grain rice — they're usually too chewy and too dry — but this was absolutely superb. It is very moist with lots of custard. The instructions are clear and simple and the recipe was easy to prepare. I sprinkled cinnamon on the individual servings as I dished it out. Now I know what I will be doing with all my leftover rice — making this yummy dessert! Thanks so much for posting this recipe!