Aunt Bert'S Custard Rice Pudding
A comforting rice pudding with fragrant lemon and nutmeg, enhanced by raisins and vanilla, perfect for cozy desserts or family gatherings.
Ingredients
Instructions
- Add rice to boiling, salted water; boil 15 minutes, uncovered, stirring occasionally.
- Drain water from rice.
- In a 2-quart casserole, beat eggs.
- Add sugar, vanilla, raisins, and lemon rind to the eggs.
- Add 2 cups of milk to the drained rice.
- Combine the rice with the egg mixture and blend well.
- Sprinkle nutmeg and bits of butter over the pudding.
- Place the casserole in a deep pan and fill the pan almost full of water.
- Bake for 30 minutes, then stir.
- Bake for an additional hour or until a silver knife comes out clean.
- Cool before serving.
Tips & Substitutions
For a creamier pudding, consider adding a splash of heavy cream in place of some milk. If you prefer a richer flavor, substitute brown sugar for white sugar. To enhance the pudding, try incorporating cinnamon along with the nutmeg or use almond extract instead of vanilla. Make sure to stir the rice well during boiling to prevent sticking, ensuring a fluffy texture.
Serving Suggestions
Serve Aunt Bert's Custard Rice Pudding warm or chilled, topped with a sprinkle of cinnamon or additional nutmeg for extra flavor. It pairs beautifully with fresh fruit or a dollop of whipped cream. For a delightful twist, consider serving alongside Hilda's Sugar Cookies or a scoop of vanilla ice cream for a comforting dessert experience.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe bowl, adding a splash of milk to restore creaminess, and heat in short intervals, stirring often. Alternatively, warm it gently on the stove over low heat, stirring continuously.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Bert'S Custard Rice Pudding contains roughly 564 calories, with 7g protein, 66g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (59% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 941mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
While you can use brown rice, keep in mind that it will require a longer cooking time. You'll need to adjust your boiling time to ensure the brown rice is tender before mixing it with the other ingredients. The texture and flavor will also be slightly different, offering a nuttier taste.
Is it possible to make this recipe dairy-free?
Yes, to make this rice pudding dairy-free, substitute regular milk with almond milk, coconut milk, or any other non-dairy milk of your choice. This will change the flavor profile slightly, but it can still yield a delicious dessert that fits your dietary needs.
Can I make this pudding ahead of time?
Absolutely! You can prepare the rice pudding a day in advance and store it in the refrigerator. This allows the flavors to meld beautifully. Just reheat it gently before serving, and you can enjoy a hassle-free dessert when you're ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).