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Old-Fashioned Rice Custard

Old-Fashioned Rice Custard
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Old-Fashioned Rice Custard is a creamy and comforting dessert with a nostalgic charm. Made from simple pantry staples like rice, whole milk, eggs, and vanilla, it offers a smooth texture and a mild sweetness that can be savored warm or chilled. This timeless recipe connects generations with its classic flavor and versatility, allowing for delightful customizations with spices, fruits, or vegan alternatives.

Ingredients

Scale

Main Ingredients

  • 1 cup short-grain or pudding rice
  • 4 cups whole milk
  • 3 large eggs
  • 1/4 to 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick or 1/2 teaspoon cinnamon powder (optional)

Instructions

  1. Preparing the Rice: Rinse 1 cup of short-grain rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with 4 cups of whole milk in a saucepan and gently bring it to a simmer over low heat.
  2. Cooking the Rice and Milk: Simmer the rice slowly in the milk for about 30-40 minutes, stirring frequently to prevent burning and sticking. This slow cooking softens the rice and infuses the milk, creating a luscious creamy texture.
  3. Mixing the Eggs and Sugar: While the rice cooks, whisk together 3 large eggs and 1/4 to 1/3 cup sugar in a separate bowl until smooth and slightly frothy. Gradually temper this mixture by adding a few spoons of the hot rice-milk blend while whisking continuously to avoid scrambling the eggs.
  4. Combining and Thickening the Custard: Slowly pour the tempered egg mixture back into the saucepan with the rice and milk, stirring constantly over low heat. Cook for another 5-7 minutes until the custard thickens and coats the back of a spoon perfectly.
  5. Flavoring and Cooling: Remove the saucepan from heat, stir in 1 teaspoon vanilla extract and add a cinnamon stick or cinnamon powder if using. Allow the custard to cool slightly. Serve warm or chilled as preferred.

Notes

  • Use low and slow heat to prevent curdling and keep the custard silky smooth.
  • Stir constantly to prevent rice from sticking and ensure even cooking.
  • Temper the eggs slowly with hot milk mixture to avoid lumps.
  • Choose short-grain or pudding rice like Arborio for best creaminess.
  • Simmer a cinnamon stick with milk for subtle spice infusion.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • Freezing possible for up to one month but may alter texture; thaw overnight in fridge.
  • Reheat gently over low heat or microwave low-power bursts with stirring.

Nutrition

Keywords: rice custard, old-fashioned dessert, creamy custard, traditional dessert, stovetop custard, comfort food, gluten free dessert

Find it online: https://recipesbykaeli.com/old-fashioned-rice-custard/