Rice Custard


You may recall that I professed my love for pasta and rice in my post about the orzo pasta salad. I think explained that as a child my mother served lots of food over rice.  Her father, my grandfather, ate rice at every meal.  I may have shared that too so let me not repeat.   Although we ate rice with a lot of things, I had never had rice in a pudding/custard.  It was not until I met my husband that I had even heard of rice custard, but I knew what custard was and I knew that I loved it.  (I can read your mind and know that you are asking yourself  “What food doesn’t this woman love?”  and the answer is… not many!) His aunt would take the left over rice that she had and would use it in a dessert, rice custard.  It’s heavenly……..sweet, creamy and full of vanilla deliciousness. 

She was also one of those cooks that would NEVER share her recipes and if she did, she always left out something in it.  She would always say when asked for a recipe, “I don’t have a recipe.  I’ll just make it for you when you want it.”  That was great until she passed away.(sigh)   Luckily for us, there is Google and my best friend, Pinterest.  Luckily for us, I am a good  enough cook to read and weed out the good versions from the ones we would not like and make the adaptations necessary for our liking.  So last night after our family had butter beans over rice, I used the left over rice to surprise my husband with a rice custard.  This is so good, it can be served hot, cold or at room temperature.  It thickens as it cools, and the picture above is a picture of it cold.  It can be served topped with whip cream and a sprinkle of cinnamon or plain.  Either way….it’s fabulous. Just ask Mr. Miss Nola who had two servings.   

Rice Custard

Serves 6

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  1. 2 1/4 cups of cooked rice
  2. 2-3 cups of milk (divided depending on thickness to liking..see notes)
  3. 3/4 cups sugar
  4. 2 eggs (beaten)
  5. pinch of salt
  6. 1 teaspoon of vanilla
  7. 1 teaspoon of butter
  8. whip cream (optional)
  9. dash of cinnamon (optional)
  1. In a saucepan on med heat, combine 2 1/5 cups milk, rice and a pinch of salt. Stir until mixture is thick and creamy.
  2. Add sugar and eggs stirring constistantly for 2-3 minutes.
  3. Remove from heat, adding butter and vanilla.
  4. Serve immediately, at room temperature, or even cold.
  5. Top with whip cream and/or cinnamon.
  1. If the custard is too think, add the remaining milk when adding the sugar and the eggs. I like it thick.
Adapted from Allrecipes.com recipe from JennBechtel

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