Custard Rice Pudding

Prep Time
Cook Time
Ready In

"Another one from the 1952 Watkins cookbook. This won't seem like enough milk, but it will be. It can be served warm or cold (it's particularly good warm drizzled with some honey), and was always a special treat for us as kids."

Original recipe yields 6 servings


  • Serving Size: 1 (161.9 g)
  • Calories 202.6
  • Total Fat - 4.6 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 78.4 mg
  • Sodium - 210.8 mg
  • Total Carbohydrate - 34.6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 20.6 g
  • Protein - 6.3 g
  • Calcium - 113.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Beat egg slightly; add sugar and salt and mix well.

Step 2

Slowly add scalded milk to the egg mixture, stirring constantly.

Step 3

Add the rice, vanilla, nutmeg, cinnamon and raisins and stir to completely combine.

Step 4

Pour into a greased 2-quart baking dish; set in pan of hot water and bake at 350F for 40-45 minutes, until set.

Tips & Variations

No special items needed.



If you like custard, you will love the addition of the rice and raisins. We enjoyed it and will have it again when we feel like indulging our sweet tooth. I served it warm with whipped cream!

review by:
(4 Jul 2013)


This was a real treat for the wife and I. We love rice pudding and this was extra special. Thanks!

review by:
(26 May 2012)