Rice Custard

Rice custard, not to be confused with rice pudding, is a delicious, simple, even old-fashioned dessert made with rice, milk and eggs. While this retro-feeling recipe places the custard in a single baking dish, you can also use individual-size ramekins if you’re entertaining guests for dinner.

Ingredients for Rice Custard

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• Rice: We recommend using long grain, jasmine or basmati rice, because more glutinous types of rice may just turn your custard rice pudding into a gooey mess.
• Milk: The recipe calls for 2% milk, but whole milk will work well too, since some milk fat helps create the right mouthfeel.
• Butter: Because this recipe contains so few ingredients, you may find it worthwhile to invest in a high-quality butter like Kerry Gold.
• Sugar: Granulated white sugar is best for this recipe because it melts down easily and won’t add too much density and moisture, like brown sugar might.
• Eggs: Containing both fat and protein, eggs bind the rice custard and give it structure.
• Vanilla extract: Although it’s more expensive, real vanilla extract is truly superior to imitation. If you have the time and patience, homemade vanilla extract can make it more economical.
• Nutmeg: Aromatic and warming, nutmeg pairs wonderfully with rice custard pudding. If you’d like, you can swap it for mace, the slightly spicier shell around nutmeg.

Directions

Step 1: Cook the rice

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In a large saucepan, bring the rice and 2 cups of the milk to a boil. Reduce the heat and simmer, covered, for 15 to 18 minutes or until the liquid is absorbed and the rice is tender. Stir in the butter and allow everything to cool slightly.

Step 2: Add the egg mixture

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Preheat the oven to 350°F. In a large bowl, beat the sugar, eggs, vanilla, salt and the remaining 2 cups of milk. Stir this into the rice mixture.

Step 3: Bake the custard

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Pour the mixture into a lightly greased 2-quart baking dish. Sprinkle it with nutmeg, and bake for 50 minutes or until a knife inserted in the center comes out clean.

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Rice Custard Variations

• Make it vegan: Of course, the texture and flavor will change, but you can still make a delicious vegan rice pudding custard. To this end, try swapping the non-vegan ingredients with an extra creamy oat or nut milk, coconut oil and an egg substitute.
• Add a few extras: For more flavor, ladle a fruit compote over the top of the finished rice custard, or sprinkle on candied nuts. You can also stir ingredients like grated ginger or shredded coconut right into the mixture before you bake it.

How to Store Rice Custard

To store any leftovers, transfer them to an airtight container and keep it in the fridge for up to four days. To reheat the rice custard, you can use a microwave or reheat it on the stovetop over a low to medium flame.

Can I freeze old-fashioned rice custard?

You can place leftovers in an airtight container and keep it in the freezer for up to three months. To thaw the rice custard before reheating it, allow it to sit in the fridge overnight. You may notice some separation between the milk solids and liquids, so simply stir it as you reheat it.

Rice Custard Tips

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What is the difference between rice pudding and custard?

Rice custard uses eggs as a thickener, while pudding may use cornstarch, flour or gelatin. As a result, the texture of rice custard is very similar to baked custard or creme brulee. If you like this kind of sweet treat, there are lots of similar baked custard recipes, ranging from pumpkin and chocolate to citrus flavored.

How do you keep custard from scrambling?

The key here is to not expose the eggs to heat too rapidly. This is why we state in Step 1 to cool the rice slightly before adding the beaten eggs in Step 2.

What are the three types of custard?

Generally, custards are categorized as either baked, stirred or steamed. This recipe is considered a baked custard, as well as those that are placed in the oven in a bain-marie, or steam bath.