Go Back
Rice custard in a pie dish

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

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serving Size 4 servings

Ingredients

  • 1/2 cup raisins, soaked
  • 3 Tbsp. Unsalted butter, melted plus more for coating pan
  • 3 large eggs
  • 1/3-1/2 cup packed light brown sugar, pending on preference
  • 1 cup whole milk
  • 1/4 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 2 cups cooked white rice

Instructions

  • Soak the raisins while preparing the recipe.
  • Heat the oven to 350.
  • Grease a deep 9 inch pie dish with butter and set it aside
  • Melt the butter in the microwave and set it aside.
  • In a large bowl add in the eggs and beat with a whisk until no streaks of egg are left.
  • Add the sugar and mix.
  • Pour the milk onto the egg mixture while whisking the whole time.
  • Slowly drizzle the melted butter over while whisking the whole time.
  • Mix in the cinnamon.
  • Stir in the  1/2 tsp vanilla.
  • Combine rice and stir. Break up any large bits of rice that you may have from it being in the fridge.
  • Strain the raisins and mix them in.
  • Pour it all into the pie dish.
  • Make sure the rice is spread out evenly.
  • Bake for 50-55 minutes or until it is set and golden brown on top.
  • Cool slightly then slice and serve with pure maple syrup if wanted.

Notes

  • Store in the fridge for up to 4 days. To reheat, add a slice to a plate and place in the microwave