Old-Fashioned Baked Rice Custard (1930's Recipe)

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This Old-Fashioned Baked Rice Custard (1930's Recipe) takes you back in time to 1933. It is easy to make and uses simple ingredients.

This recipe is almost 100 years old. I found it in a cookbook with vague instructions. I loved the simplicity of the ingredients and I am a huge fan of rice pudding so I thought I would try to make it. 

After a few attempts I finally got the recipe down with a few adjustments that it needed. It turned out tasty and my family loved it. I felt like I was bringing history into my kitchen and now I can bring history into yours too!

The photo on the left was the first time I made it and followed exactly what the instructions said. The second photo is the outcome after making some adjustments.

This is a delicious rice custard recipe from 1933 to be exact. It was in a southern cooking cookbook. I find old cookbooks have great recipes. I am so excited to share this recipe with you.

What types of rice puddings are there?

This is only one type of rice pudding to make. There are other types like steamed or boiled rice puddings. This recipe is a baked rice pudding. If you would like to try out my boiled rice pudding that is cooked on the stove top you can check it out here. Rice pudding on stove top

The above photo is the stove top rice pudding. It only uses egg yolks where as this recipe uses the whole egg. Both of these recipes are easy for home cooks. 

Why you will love this recipe

• The recipe is easy and quick to make
• It takes you back in time when making it and eating it
• It is filling
• Made with simple ingredients
• Uses up leftover rice
• It is very frugal to make
• It makes for a great breakfast, snack or dessert
• Tastes great the next day

What is in rice custard?

• Light brown sugar- You can use dark as well it all depends on what you like. You can also add more sugar if you have more of a sweet tooth
• Cooked white rice- I used leftover Jasmine rice once it was cooled in the fridge.
• Unsalted butter
• Whole Milk- I only use whole milk in all my recipes as I prefer the end result that comes from the whole milk
• Large eggs
• Raisins- I soak them in water while making the recipe before adding them in
• Vanilla extract- ½ tsp. Pure or artificial
• Cinnamon- optional, you can add more if you want. I just enjoy the hint of cinnamon so I only add ¼ tsp.

How do you make it?

1. Soak the raisins while preparing the recipe.
2. Heat oven to 350.
3. Grease a deep 9 inch pie dish with butter and set it aside.
4. Melt the butter in the microwave and set it aside.
5. In a large bowl add in the eggs and beat with a whisk until no streaks of egg are left.
6. Add the sugar and mix.
7. Pour the milk onto the egg mixture while whisking the whole time.
8. Slowly drizzle the melted butter over while whisking the whole time.
9. Mix in the cinnamon.
10. Stir in the ½ teaspoon vanilla.
11. Combine rice and stir. Break up any large bits of rice that you may have from it being in the fridge.
12. Strain the raisins and mix them in.
13. Pour the whole batch into the baking dish.
14. Make sure the rice is spread out evenly.
15. Bake for 50-55 minutes or until it is set and golden brown on top.

Do you eat it hot or cold?

I cool it slightly once its out of the oven and then I slice it like a pie. It tastes great warm and drizzled with some pure maple syrup. It holds its shape well.

Can I make it ahead of time?

Yes, bake it as instructed then cool it on a cooling rack. Cover with cling wrap and place it in the fridge. When you are ready to eat it slice it like you would a pie and re-heat it in the microwave. 

Storage and leftovers

Store leftovers in the fridge in an airtight container or in the pie dish with cling wrap for up to 4 days.

Let me know in the comments if you tried out this old fashioned recipe!