Aunt Bert'S Custard Rice Pudding Recipe

Name: Aunt Bert'S Custard Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. raw white rice; 3/4 tsp. salt; 2 1/2 c. boiling water; 3 eggs; 1/3 c. sugar; 2 tsp. vanilla; 1 1/2 tsp. grated lemon rind; 1 tsp. nutmeg; 2 Tbsp. butter; 1/2 c. raisins (optional)

Servings: persons

1
Add rice to boiling, salted water; boil 15 minutes, uncovered, stirring occasionally.
2
Drain water from rice.
3
In 2-quart casserole, beat eggs.
4
Add sugar, vanilla, raisins and lemon rind. Add 2 cups milk to drained rice.
5
Add to egg mixture.
6
Blend well.
7
Sprinkle nutmeg and bits of butter over pudding.
8
Place in deep pan and fill pan almost full of water.
9
Bake 1/2 hour; stir. Bake 1 more hour or until a silver knife comes out clean.
10
Cool. Bake at 325u00b0.

1677

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. raw white rice, 3/4 tsp. salt, 2 1/2 c. boiling water, 3 eggs, and more.

Yes, Aunt Bert'S Custard Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aunt Bert'S Custard Rice Pudding

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