Old Fashioned Baked Custard Rice Pudding

November 21, 2011 at 7:22pm

Kimberly was looking for a baked rice pudding. This is my recipe but I haven't published it yet since I wasn't too fond of the photo and wanted to do a remake. Thought I'd go ahead and share though until I do!



Old Fashioned Baked Custard Rice Pudding

From the Kitchen of  Deep South Dish


4 eggs

3/4 cup of granulated sugar

4 cups of whole milk

1 teaspoon of pure vanilla extract

1/2 teaspoon nutmeg

Pinch of kosher salt

4 cups of cooked rice

1/2 cup of golden raisins


Preheat oven to 350 degrees F.  Butter a 2 quart casserole dish; set aside. In a large bowl, whisk the eggs, then add the sugar 1/2 cup at a time to the eggs, whisking until all the sugar in incorporated.  Whisk in the milk, vanilla, nutmeg and salt. Stir in the rice and raisins. Pour into the prepared casserole dish and bake at 350 degrees for 20 minutes, remove and stir. Return to the oven for 15 minutes, remove and stir. Continue baking, undisturbed for a total of about 1-1/2 hours, or until a knife inserted into the center comes out mostly clean.


Note: If you omit the raisins, increase the sugar to one cup.