The Ultimate Rice Custard Recipe

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.

The ultimate rice custard recipe with a silky custard top and sweet rice base.

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.

The ultimate rice custard recipe with a silky custard top and sweet rice base.

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.)

Recipe tips:

  • 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.

Do you prefer puddings? Try our Gingerbread Pudding recipe or our Sticky Toffee Pudding


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.

  • Author: Bridget Oland


  • 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


  1. Preheat oven to 350 F
  2. Spread cooked rice in the bottom of a 6-cup baking dish and sprinkle over the raisins (breaking up any clumps).
  3. Whisk together the milk, eggs, sugar, molasses, vanilla and nutmeg
  4. Gently pour over the rice.
  5. Bake, uncovered, 45-55 minutes, until the centre is set and a knife comes out clean when inserted in the centre. 
  6. Serve warm or cold


I use a 6-cup baking dish for this recipe (1 1/2 quart)

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2 thoughts on “The Ultimate Rice Custard Recipe

  1. Shayna says:

    What size dish do you use for this recipe?

  2. Heather J White says:

    Thank you for such a wonderful recipe.I used the Basmati Rice with 3.25% milk ,no raisins,but dried blueberries instead .Had them on hand .Oh what a treat indeed! I was wondering if by chance you have a recipe for stove top Rice Pudding. I used to get it at Mother Natures Resturants ,since moving to BC cannot find it anywhere or a good recipe,Have tried to make it ,but end up with not so good a creation,hoping I can add molasses to that also ! Love receiving my EBooks to bake and cook then share with my family and BC friends .

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