{"id":102317,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/old-fashioned-rice-custard\/"},"modified":"2024-10-08T17:45:41","modified_gmt":"2024-10-08T22:45:41","slug":"old-fashioned-rice-custard","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-rice-custard\/","title":{"rendered":"Rice Custard"},"content":{"rendered":"<p>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\u2019re entertaining guests for dinner.<\/p>\n<h2>Ingredients for Rice Custard<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059335\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_1.jpg?fit=700%2C1024\" alt=\"2725 Rice Custard\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Rice:<\/strong> We recommend using long grain, jasmine or basmati rice, because more glutinous <a href=\"https:\/\/www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-name=\"www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of rice<\/a> may just turn your custard rice pudding into a gooey mess.<\/li>\n<li><strong>Milk:<\/strong> The recipe calls for 2% milk, but whole milk will work well too, since some milk fat helps create the right mouthfeel.<\/li>\n<li><strong>Butter:<\/strong> Because this recipe contains so few ingredients, you may find it worthwhile to invest in a high-quality <a href=\"https:\/\/www.tasteofhome.com\/article\/people-are-going-crazy-for-kerrygold-butter-we-found-out-why\/\" data-name=\"www.tasteofhome.com\/article\/people-are-going-crazy-for-kerrygold-butter-we-found-out-why\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter like Kerry Gold<\/a>.<\/li>\n<li><strong>Sugar:<\/strong> Granulated white sugar is best for this recipe because it melts down easily and won\u2019t add too much density and moisture, like brown sugar might.<\/li>\n<li><strong>Eggs:<\/strong> Containing both fat and protein, eggs bind the rice custard and give it structure.<\/li>\n<li><strong>Vanilla extract:<\/strong> Although it\u2019s more expensive, real vanilla extract is truly superior to imitation. If you have the time and patience, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade vanilla extract<\/a> can make it more economical.<\/li>\n<li><strong>Nutmeg:<\/strong> Aromatic and warming, nutmeg pairs wonderfully with rice custard pudding. If you\u2019d like, you can swap it for mace, the slightly spicier shell around nutmeg.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the rice<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059336\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_2.jpg?fit=700%2C1024\" alt=\"cook the rice\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 2: Add the egg mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059337\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_3.jpg?fit=700%2C1024\" alt=\"add the egg mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, beat the sugar, eggs, vanilla, salt and the remaining 2 cups of milk. Stir this into the rice mixture.<\/p>\n<h3>Step 3: Bake the custard<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059338\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_4.jpg?fit=700%2C1024\" alt=\"bake the custard\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059339\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_5.jpg?fit=700%2C1024\" alt=\"2725 Rice Custard\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<h2>Rice Custard Variations<\/h2>\n<ul>\n<li><strong>Make it vegan:<\/strong> 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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-non-dairy-milk\/\" data-name=\"www.tasteofhome.com\/collection\/best-non-dairy-milk\/\" data-module=\"content engagement\" data-position=\"embedded links\">oat or nut milk<\/a>, coconut oil and an <a href=\"https:\/\/www.tasteofhome.com\/article\/egg-substitutions-in-baking\" data-name=\"www.tasteofhome.com\/article\/egg-substitutions-in-baking\" data-module=\"content engagement\" data-position=\"embedded links\">egg substitute<\/a>.<\/li>\n<li><strong>Add a few extras:<\/strong> For more flavor, ladle a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-fruit-compote\/\" data-name=\"www.tasteofhome.com\/recipes\/old-fashioned-fruit-compote\/\" data-module=\"content engagement\" data-position=\"embedded links\">fruit compote<\/a> 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.<\/li>\n<\/ul>\n<h2>How to Store Rice Custard<\/h2>\n<p>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.<\/p>\n<h3>Can I freeze old-fashioned rice custard?<\/h3>\n<p>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.<\/p>\n<h2>Rice Custard Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059343\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_9.jpg?fit=700%2C1024\" alt=\"2725 Rice Custard\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<h3>What is the difference between rice pudding and custard?<\/h3>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramel-creme-brulee\/\" data-name=\"www.tasteofhome.com\/recipes\/caramel-creme-brulee\/\" data-module=\"content engagement\" data-position=\"embedded links\">creme brulee<\/a>. If you like this kind of sweet treat, there are lots of similar <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/custards\/baked-custards\/page\/2\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/custards\/baked-custards\/page\/2\/\" data-module=\"content engagement\" data-position=\"embedded links\">baked custard recipes<\/a>, ranging from pumpkin and chocolate to citrus flavored.<\/p>\n<h3>How do you keep custard from scrambling?<\/h3>\n<p>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.<\/p>\n<h3>What are the three types of custard?<\/h3>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rice custard is a simple sweet treat made with ingredients you likely already have in your pantry and fridge. Enjoy it as is, or try a different recipe variation each time you make it.<\/p>\n","protected":false},"author":7061,"featured_media":2062166,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306129,304158,304328,306125,304288,305487,303887,306848,304268,324623,307579,307559,304150,303883,307594,304353],"categories-v2":[311902,310461,309438,308319,308984,311897,259620,310796,308478,309603,259483,309177,310563,310541,309434,308476,339211,309005],"coauthors":[343537],"recommended_recipes":[{"post_title":"Grandma's Rice Pudding","post_link":"\/recipes\/grandma-s-rice-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grandma-s-Rice-Pudding_EXPS_FT24_4538_JR_0716_2.jpg"},{"post_title":"Custard Recipe","post_link":"\/recipes\/get-well-custard\/","post_image":"\/wp-content\/uploads\/2018\/01\/Get-Well-Custard_EXPS_FT24_4151_JR_0717_1.jpg"},{"post_title":"Classic Cottage Pie","post_link":"\/recipes\/classic-cottage-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Cottage-Pie_EXPS_FT24_47119_JR_0112_6.jpg"},{"post_title":"Baked Custard","post_link":"\/recipes\/baked-custard\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_6092_PerrySantanachote_9.jpg"},{"post_title":"18 Good Old-Fashioned Custard Desserts","post_link":"\/collection\/good-old-fashioned-custard-desserts\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps44369_THCA163696D06_30_3b.jpg"},{"post_title":"Classic Minute Rice Pudding","post_link":"\/recipes\/classic-minute-rice-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps49484_57436-Pudding-Raisin-Cinnamon.jpg"},{"post_title":"Grandma's Rice Dish","post_link":"\/recipes\/grandma-s-rice-dish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grandma-s-Rice-Dish_EXPS_GBBZ19_16478_C11_27_10b.jpg"},{"post_title":"Old-Time Buttermilk Pie","post_link":"\/recipes\/old-time-buttermilk-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Time-Buttermilk-Pie_EXPS_TOHX24_6205_DR_01_10_7b.jpg"},{"post_title":"Cheesy Rice","post_link":"\/recipes\/creamy-cheese-rice\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cheesy-Rice_EXPS_TOHD24_36636_JuliaHartbeck_4.jpg"},{"post_title":"Easy Rice Pudding","post_link":"\/recipes\/easy-rice-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7288_CS2093C8.jpg"},{"post_title":"Old Fashioned Coffee Pudding","post_link":"\/recipes\/old-fashioned-coffee-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4340_remaj91p37dtran1.jpg"},{"post_title":"Grandma's Apples and Rice","post_link":"\/recipes\/grandma-s-apples-and-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3980_RM0556C8.jpg"},{"post_title":"Old-Fashioned Corn Pudding","post_link":"\/recipes\/old-fashioned-corn-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4499_RX1402C49D.jpg"},{"post_title":"Breakfast Custard","post_link":"\/recipes\/breakfast-custard\/","post_image":"\/wp-content\/uploads\/2017\/09\/Breakfast-Custard_exps2214_W101973175D11_15_2bC_RMS.jpg"},{"post_title":"Old-Fashioned Vanilla Pudding","post_link":"\/recipes\/old-fashioned-vanilla-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28860_CFT944050D14.jpg"},{"post_title":"Old-Fashioned Riced Potatoes","post_link":"\/recipes\/old-fashioned-riced-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"No-Fuss Rice Pudding","post_link":"\/recipes\/no-fuss-rice-pudding\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Creamy Corn Custard","post_link":"\/recipes\/creamy-corn-custard\/","post_image":"\/wp-content\/uploads\/2021\/03\/Creamy-Corn-Custard_EXPS_RC21_258411_E02_18_3b-1.jpg"},{"post_title":"Old-Fashioned Fudge Cake","post_link":"\/recipes\/old-fashioned-fudge-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Old-Fashioned-Fudge-Cake_exps41832_REM1784787D52B_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Old-Fashioned-Rice-Custard_EXPS_TOH24_2725_RuthieDarling_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-rice-custard\/","name":"Rice Custard","datePublished":"2018-01-01","dateModified":"2024-09-18","prepTime":"PT50M","cookTime":"PT50M","totalTime":"PT01H40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Old-Fashioned-Rice-Custard_EXPS_TOH24_2725_RuthieDarling_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Rice custard is a simple sweet treat made with ingredients you likely already have in your pantry and fridge. Enjoy it as is, or try a different recipe variation each time you make it.","recipeIngredient":["1\/2 cup uncooked long grain rice","4 cups 2% milk, divided","1\/4 cup butter, cubed","3\/4 cup sugar","3 large eggs","1 teaspoon vanilla extract","1\/4 teaspoon salt","1\/2 teaspoon ground nutmeg"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the rice","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the egg mixture","text":"Preheat the oven to 350\u00b0F. In a large bowl, beat the sugar, eggs, vanilla, salt and the remaining 2 cups of milk. Stir this into the rice mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the custard","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rice-Custard_TOH24__2725_RuthieDarling_4.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 256 calories","fatContent":"10g fat (6g saturated fat)","cholesterolContent":"95mg cholesterol","sodiumContent":"209mg sodium","carbohydrateContent":"34g carbohydrate (25g sugars","fiberContent":"0 fiber)","proteinContent":"7g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.857143,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest3384"},"reviewBody":"Replaced 2% milk with unsweetened coconut milk. Just a hit of coconut in the taste. Easy recipe, delicious results!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"alessi101"},"reviewBody":"I made this tonight and it turned out wonderfully. I used jasmine rice and added a half teaspoon of cinnamon, beaten in with the milk and eggs, and used half as much nutmeg.I love this recipe and will definitely make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kima155"},"reviewBody":"This custard was great! Reminded me of my Grandmothers. I think next time I will use cinnamon. I wasn't too crazy about the nutmeg.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ckublick"},"reviewBody":"Absolutely fantastic! Easy, creamy, and oh so yummy! I have a LARGE family so I doubled the recipe but the cooking time was not affected. I also added a dash of nutmeg and cinnamon to the rice while cooking on stove top and added maple flavoring to the final mix before putting in the oven. If you love custard, you are going to love this dish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jmkasprak"},"reviewBody":"I loved the nutmeg in this dessert. I wasn't completely happy with the texture, but it might have been an issue with the type of rice I used or the stone bakeware. I'm definitely going to try it again. My recipe analyzer (using 2% milk) was 337 calories, 6 servings. I used Goya Jasmine Rice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BonnieRussell"},"reviewBody":"Great","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Starfish43"},"reviewBody":"Added cinnamon. A very creamy recipe loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"2725","romance_copy_dek":"Rice custard is a simple sweet treat made with ingredients you likely already have in your pantry and fridge. Enjoy it as is, or try a different recipe variation each time you make it.","enhanced_recipe_title":"Old-Fashioned Rice Custard","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup uncooked long grain rice","IngredientText":"1\/2 cup uncooked long grain rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups 2% milk, divided","IngredientText":"4 cups 2% milk, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, cubed","IngredientText":"1\/4 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs","IngredientText":"3 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground nutmeg","IngredientText":"1\/2 teaspoon ground nutmeg"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Old-Fashioned-Rice-Custard_EXPS_TOH24_2725_RuthieDarling_8.jpg","RecipeId":2725,"AttachmentSourceId":null,"AttachmentSource":"Ruthie Darling for Taste Recipes","PhotoCredit":"Old-Fashioned Rice Custard Recipe photo by Ruthie Darling for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Old-Fashioned-Rice-Custard_EXPS_TOH24_2725_RuthieDarling_8.jpg","ContributorId":null,"Firstname":"Shirley","Lastname":"Leister","City":"West Chester","StateDescription":"Pennsylvania","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 50 min. Bake: 50 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Old-Fashioned Rice Custard","SubmittedTitle":"Old-Fashioned Rice Custard","RecipeTypeId":1,"AverageRating":4.86,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOH24_2725_RuthieDarling_7.jpg","PreparationTimeInMinutes":50,"CookTimeInMinutes":50,"TotalTimeInMinutes":100,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Old-Fashioned Rice Custard","OriginalSourceProject":"Old-Fashioned Rice Custard","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe!\r\n   Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast.\r\n   This dish is one I've been making for nearly as long as I've been married\u2014and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1\/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life. \u2014Shirley Leister, West Chester, Pennsylvania","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly.","SequenceNo":1},{"Direction":"   In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture.","SequenceNo":2},{"Direction":"   Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350\u00b0 for 50 minutes or until knife inserted in the center comes out clean. 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