Custard Rice Pudding
Creamy custard rice pudding combines tender cooked rice with rich eggs, milk, and sweet flavors. Flavored with vanilla and almond, it offers a comforting dessert suitable for family gatherings or special occasions. The baked custard has a smooth texture and a delightful aroma, making it a timeless treat.
Ingredients
Instructions
- Cook rice in 1 quart of slightly salted water for 20 minutes. Drain and place in a 2-quart casserole.
- Add eggs, milk, sugar, salt, vanilla, and almond to the cooked rice. Beat with an eggbeater only until blended.
- Bake at 350°F for 1 1/4 hours or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using full-fat milk or half-and-half instead of regular milk. If you're short on time, use precooked or instant rice, adjusting the cooking time accordingly. You can also experiment with flavorings by adding spices like nutmeg or cinnamon. For a nut-free version, simply omit the almond extract.
Serving Suggestions
Serve the custard rice pudding warm or chilled, topped with fresh fruit, a drizzle of caramel sauce, or a sprinkle of cinnamon. It pairs beautifully with sides like a light salad or a scoop of vanilla ice cream for a delightful contrast. For a festive touch, consider serving it alongside dishes like Coconut Chess Pie.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven, adding a splash of milk to restore creaminess. This pudding can also be enjoyed cold, making it a versatile dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Rice Pudding contains roughly 610 calories, with 13g protein, 70g carbohydrates, and 22g fat. It is an excellent source of vitamin C (64% of the Daily Value), dietary fiber (43% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium and iron. It also contributes 12g of dietary fiber toward your daily target.
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?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Brown rice typically takes about 40-50 minutes to cook, so adjust the initial cooking time accordingly. The texture and flavor will also be slightly nuttier, adding a different dimension to the pudding.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the pudding while keeping it suitable for vegetarian recipes.
Is it possible to make this pudding dairy-free?
Absolutely! You can substitute regular milk with almond milk, coconut milk, or any other dairy-free milk of your choice. Just ensure that you choose a brand that has a similar consistency to whole milk for the best results. This variation will still yield a delicious and creamy custard rice pudding.
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).