Rice Custard

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!

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.

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. :-)

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!