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Dec 26, 2006 04:48 AM

Custard-based Rice Pudding recipe needed

I'm hoping someone may have a custard-based, baked rice pudding recipe. My grandmother used to make one (with raisins) that could be made ahead of time and served room-temp. It was quite eggy and, I believe, utilized already cooked rice.

Anyone with such a recipe? I'm trying to avoid duplicated a porridge-based rice-pudding that my in-laws serve in-perpetuity; I can't possibly compete - I thought I might complement the rice-based-dessert table.

Plus, I miss the taste - my grandmother's recipes have, in large part, gone away with other family members who are loathe to give them up!

Any suggestions would be welcome. Thanks!

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  1. I noticed you have not yet received a reply, so thought I'd direct you to this post. Although my recipe is not custard-based, variations are given, which you might find useful. Best of luck!

    1. I use Adele Davis' recipe which uses dried non-instant nonfat milk for extra protien, but you can leave it out.

      For about 2 cups leftover rice (Jasmine or Basmati is flavorful) whisk 2-3 eggs with 2 c milk, 1/2 c non-instant dried milk and a dash of salt and a glug of honey (to taste). Pour over rice (I preheat the rice for faster cooking) and dust with cinnamon and fresh grated nutmeg. Sometimes I add vanilla or orange zest.

      Bake in a shallow, buttered casserole dish for about 25-30 minutes, stirring so the outside won't overcook before the inside is done. You can place the casserole in a bain-marie for more even cooking.