Grandma'S Rice Custard
Grandma's Rice Custard offers a comforting, sweet dessert with tender rice and raisins, infused with vanilla and nutmeg, perfect for family gatherings or cozy evenings.
Ingredients
Instructions
- Heat the milk in a saucepan until warm.
- Add cooked rice and margarine to the hot milk and stir.
- In a separate bowl, beat the eggs with sugar, salt, and raisins.
- Slowly pour the hot milk mixture into the beaten eggs, stirring constantly.
- Add vanilla extract to the mixture.
- Pour the custard into a greased baking dish and set it in a pan of hot water.
- Sprinkle ground nutmeg on top of the custard.
- Bake at 350°F (175°C) for 1 hour or until the custard is set.
Tips & Substitutions
For a creamier texture, use whole milk instead of low-fat options. You can substitute margarine with butter for a richer flavor. If you don’t have raisins, try dried cranberries or chopped dates. For a twist, add a pinch of cinnamon along with the nutmeg. Make sure to stir constantly when mixing the hot milk with the eggs to prevent curdling.
Serving Suggestions
Serve the rice custard warm or chilled, dusted with additional ground nutmeg. It pairs beautifully with fresh fruit or a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad or a slice of Simple Banana Nut Bread for a delightful brunch spread.
Storage & Reheating
Allow the rice custard to cool completely before storing. Cover it with plastic wrap or transfer it to an airtight container, then refrigerate for up to 3 days. To reheat, warm it gently in the microwave or oven at a low temperature until heated through, adding a splash of milk if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Rice Custard contains roughly 768 calories, with 7g protein, 74g carbohydrates, and 36g fat. It is an excellent source of vitamin C (50% of the Daily Value) and dietary fiber (42% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 937mg 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 almond milk instead of regular milk?
Yes, you can substitute almond milk for regular milk in this recipe. However, keep in mind that it may alter the flavor slightly. Choose an unsweetened variety for best results, and ensure it’s warmed before adding to the rice and margarine mixture.
Is it possible to make this recipe dairy-free?
Absolutely! You can use dairy-free alternatives such as coconut milk or almond milk in place of regular milk. For the margarine, opt for a dairy-free spread. This way, you can enjoy a delicious dairy-free rice custard without compromising on flavor.
How do I know when the custard is set?
The custard is set when it no longer jiggles in the middle and a knife inserted into the center comes out clean. Baking times may vary slightly, so keep an eye on it towards the end of the cooking time to avoid overbaking.
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).