Servings: 6 serving(s)
Prep time: 10 minutes
Total time: 1 hours
Cooking time: 50 minutes
This classic rice custard recipe gets a little oomph from molasses.
In my world the ultimate rice custard recipe has a silky custard top and sweet rice base. It is not to be confused with rice pudding, a creamy cousin.
This is a slight variation of the rice custard recipe I grew up with. I add a little molasses and reduce the sugar. The end result is a lightly sweet custard that suits breakfast as much as dessert.
Mom would often make this custard for dessert when we had leftover rice from a previous meal. I always loved it, but used to pick around the raisins. These days I appreciate the raisins for their bright flavour and added texture to balance the rice. (I use Thompson raisins in this recipe.)
- I use 1% milk in my custard but you could use whole milk for a richer flavour and texture. As well, I always use leftover basmati rice. Brown rice is good too.
- As for cooking time, you want to cook it long enough that the custard is set but you don’t want the custard to lose it’s silky texture. You’ll know it’s done when the centre is set but still jiggles slightly. Insert a knife in the centre. The custard is ready when the knife comes out clean.
The Ultimate Rice Custard Recipe
This is a classic old-time rice custard recipe with a silky custard sitting atop sweet rice and raisins. A little molasses adds lovely flavour.
- 1 ½ cups cooked rice
- 1/3 cup raisins
- 2 cups milk
- 4 large eggs, beaten
- 1/3 cup sugar
- 2 Tbsp. Crosby’s Fancy Molasse
- 1 tsp. vanilla
- ¼ tsp nutmeg
- Preheat oven to 350 F
- Spread cooked rice in the bottom of a 6-cup baking dish and sprinkle over the raisins (breaking up any clumps).
- Whisk together the milk, eggs, sugar, molasses, vanilla and nutmeg
- Gently pour over the rice.
- Bake, uncovered, 45-55 minutes, until the centre is set and a knife comes out clean when inserted in the centre.
- Serve warm or cold
I use a 6-cup baking dish for this recipe (1 1/2 quart)
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