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Baked Custard Rice Pudding
(7 Votes)
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- SERVES
- 8
- CHILL TIME
- 4 Hr
- COOK TIME
- 55 Min
Rice isn't only for serving as a side dish or throwing at weddings! It's also a main ingredient in this to-die-for dessert. Our Baked Custard Rice Pudding is a traditional, custard-style pudding that can be served hot or chilled - either way it's so tasty!
What You'll Need
- 1/2 stick (1/4 cup) butter, softened
- 1 cup sugar
- 4 eggs
- 3 cups half-and-half
- 2 cups cooked long-grain rice
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
What to Do
- Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray.
- In a large bowl, cream butter and sugar. Add eggs one at a time and beat until well combined. Add remaining ingredients; mix well.
- Pour into casserole dish and bake 55 to 60 minutes, or until top is golden. (Pudding will be loose.) Serve warm, or cover and chill at least 4 hours before serving.
Notes
So many rice puddings to choose from! Once you try our Baked Custard Rice Pudding, here's a collection of other rice puddings to try!
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Novice
Sep 26, 2020
Mine seemed to have separated with the rice on the bottom and the egg mixture about 1 thick on top of the rice. Also, all my raisins sunk to the bottom. I did not make any substitutions, used 1/2 1/2, but did not use a water bath. What did I do wrong?
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britathrt 2083188
Oct 16, 2017
Can this be made with milk instead of 1/2 1/2 ?
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Test Kitchen Team
Oct 18, 2017
Good morning! Yes, this recipe can be made with whole milk. Hope this was helpful. Enjoy!
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baralditerry 8302553
Jan 09, 2017
Delicious! Maybe the best custard I've had, and certainly the best I've made. One variant the directions don't call for baking in a water bath, but I did rather than risk overheating the milk. Also, the mix was enough for 2 qts. I used two Corning dishes (1 1/2 qt and 1/2 qt. ) Both cooked for 60 minutes at 350. Both same perfect results.
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nightgirl133 5917348
Nov 05, 2016
Question, I made this the next day there was juice (water) under the custard. What did I do wrong. Thank you
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Test Kitchen Team
Nov 07, 2016
Hi there! While the Test Kitchen cannot be sure exactly what went wrong, we think that this water may have been caused by the custard not cooling completely before refrigerating it. Also, we would like to know if you made any substitutions when making this recipe. Thanks! We hope that you can make this recipe again and you'll love it as much as we do in the Test Kitchen.
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kak 2129234
Sep 28, 2016
Question before I make this. Is the two cups of rice, two cups uncooked? Or do I only use two cups of cooked rice? Because two cups of uncooked rice after cooked makes more than two cups. Can you please clarify? Thank you.
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Test Kitchen Team
Sep 29, 2016
Hi there, this recipe calls for two cups of cooked rice. Enjoy!
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kak 2129234
Sep 28, 2016
Question before I make this. Is the two cups of rice, two cups uncooked? Or do I only use two cups of cooked rice? Because two cups of uncooked rice after cooked makes more than two cups. Can you please clarify? Thank you.
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kak 2129234
Sep 28, 2016
Question before I make this. Is the two cups of rice, two cups uncooked? Or do I only use two cups of cooked rice? Because two cups of uncooked rice after cooked makes more than two cups. Can you please clarify? Thank you.
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- WAS THIS HELPFUL? YesNo
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DelrayBarbie44
Sep 28, 2016
This takes me back to my childhood days when Mom would make her rice pudding just like this. It would make the house smell soooo good!
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