Old-Fashioned Rice Custard

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TOP Reviews:

Very easy to make and so, so good. I did make some adjustments: I added the vanilla to the rice as it was cooking so that it would absorb the flavor, I also added a 1/4 tsp of nutmeg and I did not stir during baking thinking I would get a thicker custard top. Thank you, excellent recipe.

Exactly what I was looking for, straight from my Grandma’s kitchen! Love it! Already baked, eaten & shared. I did tweak it just a bit. Added 1 tsp nutmeg to the mix. Used half dark raisins and half golden raisins, soaked in hot water for just a couple minutes, then drained thoroughly. ALSO, used Splenda instead of sugar, to keep it somewhat sugar-free for my diabetic husband. Baked in a 13×9 glass pan inside a 1/4 sheet pan with water level at the top of the mix, didn’t want to splash water over the lip of the baking pan. And sprinkled with cinnamon after done baking.


This is a wonderful recipe! I used brown rice because that’s what I had on hand. I also added 1 tsp cinnamon – my G’mas influence I’m sure. And since I had no raisins I used craisins. Delicious!

First time making rice pudding and it turned out great. Was looking for a custard type rice pudding and this was just like my favorite rice pudding I buy at a restaurant. I did add a little cinnamon and nutmeg. Cooking time was exactly as stated in recipe.


rice custard


  • 3 cups milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1⁄2 teaspoon salt…

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