Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Old-Fashioned Baked Rice Custard (1930's Recipe)
Print
Prep Time
30
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
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