Custard Rice Pie
Creamy custard rice pie combines tender rice with rich custard and citrus flavors, making it a comforting dessert suitable for gatherings or family dinners.
Ingredients
Instructions
- Butter two 9x13 inch pans or Pyrex dishes.
- Cook rice, rinse with hot water, and drain.
- In a deep pan, add oleo and sugar and heat until melted.
- Add hot cooked rice to the pan and mix well until the sugar dissolves.
- Add salt, vanilla extract, and lemon extract; mix thoroughly.
- Combine orange rind, orange juice, and beaten eggs in a separate bowl.
- Add the egg mixture to the rice mixture and mix well.
- Pour in the milk and stir to combine.
- Divide the mixture evenly into the buttered pans.
- Bake at 350°F (175°C) for 45-50 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of regular milk. If you can't find jumbo eggs, you can substitute with large eggs, using about 2 large eggs for every jumbo egg. Make sure to rinse the rice thoroughly to remove excess starch, which helps prevent the pie from becoming too gummy. Also, feel free to experiment with different extracts like almond for a unique flavor.
Serving Suggestions
This custard rice pie is delightful when served warm, and it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside fresh fruit or a light salad for a balanced meal. For a comforting breakfast option, it can be enjoyed with a cup of coffee or paired with something like Pull Apart Breakfast Rolls for a special brunch.
Storage & Reheating
Store any leftover custard rice pie in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for about 30-60 seconds or until warmed through. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Rice Pie contains roughly 708 calories, with 8g protein, 96g carbohydrates, and 13g fat. It is an excellent source of iron (40% of the Daily Value), calcium (38% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 1259mg per serving (55% 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 a different type of rice for this recipe?
While Carolina rice is ideal for its texture, you can substitute with medium-grain rice or Arborio rice for a creamier consistency. Just be mindful of the cooking times as different varieties may require adjustments.
How do I know when the custard rice pie is done baking?
The pie is done when it is set in the center and has a golden top. You can insert a knife or toothpick in the center; if it comes out clean, it's ready. Keep in mind that the pie will continue to set as it cools.
Can I make this pie ahead of time?
Yes, you can prepare the custard rice pie a day in advance. Just assemble it, cover it tightly, and store it in the refrigerator. Bake it fresh the next day for the best texture, or bake it ahead and reheat before serving.
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).