Rice Custard

Prep Time
Cook Time
Ready In

Recipe: #14148

September 04, 2014

"Nice quick easy recipe to make and a great way to use left over boiled/steamed rice. NOTE - I recently broke the dish I normally cook this rice custard in and the one I use now though the same size is deeper with a small surface area and it now takes about 55 minutes to cook through"

Original is 6 servings


  • Serving Size: 1 (243.2 g)
  • Calories 303.6
  • Total Fat - 7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 117.6 mg
  • Sodium - 170.1 mg
  • Total Carbohydrate - 51.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 30.9 g
  • Protein - 9.4 g
  • Calcium - 166 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 180 degree Celsius.

Step 2

Grease a 6 cup oven proof casserole dish.

Step 3

Place rice in casserole dish.

Step 4

Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.

Step 5

Sprinkle extra nutmeg on top.

Step 6

Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).

Step 7

Serve warm with a dollop of thick cream.


No special items needed.

4 Reviews


This rice custard has a great flavor. I made a half recipe leaving out the raisins. I did find that it wasn't done at 30 minutes, and then I cooked it a bit too long because I thought I started my timer again but I didn't. Even though it was a bit overcooked (my fault not the recipes!), it was still very tasty. I think I'll have some of the leftovers for breakfast tomorrow!


review by:
(17 Feb 2017)


Pure comfort food. We had colds and this is what my mom and grandma used to make when we were kids, so I made it for us. Didn't cure the colds, but made us feel better. I love custard type rice pudding instead of the stovetop kind. Will be making this again. Like Twissis, I added vanilla and left out the raisins.


review by:
(26 Jan 2017)


Made for the FYC Tag Game @ FF&F - Your recipe is definitely named appropriately as this is the classic custard I recall my grandma making for us when we visited her. This custard just happens to have rice in it & would have also had raisins in it had I not failed to remember that the raisin cupboard was bare. The only chg I made was to add vanilla extract. This is so good, Pat! I'm so glad I don't have to share w/my brother & sister, but I'm VERY glad you shared the recipe w/us. ADDED: Forgot to say that I made this in a 9x9-in pan. IMO it easily serves 9, which further improves the nutritional data. :-)


review by:
(29 May 2016)

Susie D

This was a huge hit with my family! I followed the instructions exactly and used an 8x8 pyrex pan to bake which filled the pan nicely. The custard set up firm like a custard pie rather than pudding which was nice. I opted to not use the raisins this time, but I can see how they would be a wonderful addition. I'll use this recipe again. Thank you for sharing the recipe!


review by:
(20 Oct 2015)

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