Baked Custard Rice Pudding

This recipe is taken from the 2014 Milk Calendar. "This was always a favourite in our home. My mum found this to be an easy pudding to prepare, especially as we had our own eggs and milk. It was a good way to fill up tummies in a large family."
-Recipe from Tony Forrester, dairy farmer from New Glasgow, Prince-Edward-Island


  • Prep: 10 min
  • Cooking: 45 min - 50 min
Yields 6 servings
baked custard rice pudding

Ingredients

  • 3 eggs
  • 1/2 cup (125 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) Milk
  • 1 tsp (5 mL) vanilla extract
  • 1 1/2 cups (375 mL) cooled cooked rice
  • 1/2 cup (125 mL) raisins
  • Ground cinnamon

Preparation

Preheat oven to 325 °F (160 °C).

In a bowl, whisk together eggs, sugar and salt until blended. Whisk in milk and vanilla extract. Stir in rice and raisins. Spread in an 11 x 7-inch (28 x 18 cm) cooking dish.

Bake for 25 min. Stir pudding, then sprinkle with cinnamon to taste. Bake for 25 to 35 min longer or until a knife inserted half-way between centre and edge comes out clean. Let cool slightly and serve warm or refrigerate and serve chilled.

Tips

You’ll need about 1/2 cup (125 mL) uncooked rice to get 1-1/2 cups (375 mL) cooked. Be sure to use rice within 2 days of cooking for optimal food safety.

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Nutrition

Nutritional Information

per serving
Energy: 231 Calories
Protein: 7 g
Carbohydrate: 42 g
Fat: 4 g
Fibre: 0.7 g
Sodium: 231 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 124 mg
Vitamin B12: 33 %
Vitamin D: 30 %
Selenium: 26 %
Riboflavin: 18 %