Old-Fashioned Rice Custard

Sometimes I crave custard. Old-fashioned custard pie or Pyrex dishes full of baked custard – just like Grandma Richardson and Mom used to make. Story has it that Grandma used to make custard pies so that Mom could pack them in Dad’s lunches. He worked in the oil fields in the early days of their marriage and those pies (she made raisin) were a welcome addition to the toil involved in “roughnecking" days. So for me, custard is satisfying to the taste buds and evokes precious memories as well.

The problem is that Barry is not a custard fan. However, he does like rice pudding. And, what is rice pudding other than cooked rice in custard. 

This recipe is a little more complicated than usual but with lots of extra “pandemic” time on my hands, I gave it a try. Also, I liked the name of the recipe -- Old-Fashioned Rice Custard!

For me, rice pudding is not only dessert but breakfast food, too. Grain, dairy + fruit (if you add raisins) & nuts for protein = a great way for me to break the fast!

Old-Fashioned Rice Custard      6 to 8 servings        Recipe from busymomblogs  

1/2 uncooked long-grain rice

4 cups whole milk, divided

1/4 cup butter 

3 eggs

3/4 cup granulated sugar

1 teaspoon vanilla 

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup raisins, optional

Optional Topping: About 1/2 cup toasted almonds or other nuts of your choice

1. In the top of a double boiler*, combine rice and 2 cups milk. Cook, stirring occasionally, over boiling water until rice is tender (check water in pan occasionally to make sure it has not all evaporated), about 45 to 50 minutes. Stir in butter.
   

   
   
   
   
2. In a mixing bowl, beat eggs; blend in sugar, vanilla, salt and remaining milk. Stir into the hot rice mixture; add raisins if desired. (I added part of the cinnamon to the mixture.)
   
3. Pour into a lightly greased 2-qt. casserole and top with (remaining) cinnamon. 
   
4. Bake at 350° degrees for 50 minutes or until firm.  
5. Top with toasted almonds or other nuts if desired.
   
   
   
   

* To make a make-shift double boiler: Fill a saucepan about half way with water. Set a stainless steel or Pyrex mixing bowl on saucepan—water should not touch bottom of bowl. 

Recipe without photos . . .

Old-Fashioned Rice Custard      6 to 8 servings        Recipe from busymomblogs  

1/2 cup uncooked long-grain rice

4 cups whole milk, divided

1/4 cup butter 

3 eggs

3/4 cup granulated sugar

1 teaspoon vanilla 

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup raisins, optional

Optional Topping: About 1/2 cup toasted almonds or other nuts of your choice

1. In the top of a double boiler*, combine rice and 2 cups milk. Cook, stirring occasionally, over boiling water until rice is tender (check water in pan occasionally to make sure it has not all evaporated), about 45 to 50 minutes. Stir in butter.
2. In a mixing bowl, beat eggs; blend in sugar, vanilla, salt and remaining milk. Stir into the hot rice mixture. (I added part of the cinnamon to the mixture.)
3. Pour into a lightly greased 2-qt. casserole and top with (remaining) cinnamon. 
4. Bake at 350° degrees for 50 minutes or until firm.  
5. Top with toasted almonds or other nuts if desired.

* To make a make-shift double boiler: Fill a saucepan about half way with water. Set a stainless steel or Pyrex mixing bowl on saucepan—water should not touch bottom of bowl.