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    Home Β» Recipes Β» Desserts

    Stovetop Rice Custard

    Mar 10, 2016(updated Jun 14, 2022)

    By Michelle Weiner

    Sweet, creamy, and thick, this 1920's inspired Stovetop Rice Custard is a vintage recipe keeper! An easy stovetop dessert that you'll want to make again and again.
    5 from 2 votes
    Prep Time 10 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 55 minutes minutes
    Jump to Recipe Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Sweet, creamy, and thick, this 1920's inspired Stovetop Rice Custard is a vintage recipe keeper! An easy stovetop dessert that you'll want to make again and again.

    Β 

    Custard is a food that has been around forever…well, the sweet pudding-like version has been around since at least the Middle Ages. [note]http://www.foodtimeline.org/foodpuddings.html [/note]

    Rice Custard - An easy vintage recipe inspired by the 1920's. You'll want to make this sweet and creamy dessert all the time! #vintagerecipe #zestyrecipe

    The simple ingredients of milk and egg are the key ingredients that make a custard a custard. Custards can be thick and savory (a mouthwatering bacon and cheddar quiche) or thin and sweet (a delicate silky-sweet creme anglaise).

    It's super versatile and there are so many different recipes for it throughout history.

    Today’s recipe comes from the Picayune Creole Cook Book, just like last week’s hog head cheese!

    I had Gramps look through the Picayune Creole Cook Book and along with the hog head cheese, this rice custard recipe stood out to him. His grandmother used to make it for him and heΒ remembered loving it.

    Rice Custard - An easy vintage recipe inspired by the 1920's. You'll want to make this sweet and creamy dessert all the time! #vintagerecipe #zestyrecipe

    So, being the amazing granddaughter I am, I whipped up the Rice Custard recipe from the book.

    There was only one problem…the ingredients didn’t list any eggs, but the directions did. This is actually a common problem with vintage and historical recipes. Either from little editing or the audience was trained cooks who were expected to know basic cooking skills, steps and ingredients were often left out.

    Original Rice Custard Recipe from Picayune Creole Cook Book #vintagerecipe

    Β 

    When I retested this vintage Rice Custard recipe, I added another egg and it was perfect. Gramps wasn’t with me for the retest, but I definitely will be making it for him again. When I do I’ll let you all know if the consistency is exactly how he remembers.

    Rice Custard - An easy vintage recipe inspired by the 1920's. You'll want to make this sweet and creamy dessert all the time! #vintagerecipe #zestyrecipe

    TIPS

    Don’t rinse the rice before cooking! Rinsing removes starch from the rice, but you want to keep all that starchy goodness to help with the creaminess factor in this recipe.

    Want to learn more about the types of custards? Awesome! Check out Crafty Baking for a great breakdown.

    Wondering why I tell you all to whisk some of the hot cream into the egg mixture? It's called tempering, and Claire from The Kitchy KitchenΒ has a great video explainingΒ it in her 10 Second Living series.

    Β 

    Rice Custard - An easy vintage recipe inspired by the 1920's. You'll want to make this sweet and creamy dessert all the time! #vintagerecipe #zestyrecipe

    Recipe

    Rice Custard

    Sweet, creamy, and thick, this 1920's inspired Stovetop Rice Custard is a vintage recipe keeper! An easy stovetop dessert that you'll want to make again and again.
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    Author: Michelle Weiner
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Makes: 8

    Ingredients

    • Β½ cup calrose rice not rinsed
    • 1 Β½ cups water
    • Β½ teaspoon kosher salt
    • 2 cups heavy cream
    • 3 large eggs
    • Β½ cup sugar
    • 1 teaspoon minced orange peel
    • Β½ teaspoon vanilla extract
    • ΒΌ nutmeg freshly grated grated (plus extra for garnish)

    Instructions

    • Combine rice, water, and salt in a medium pot. Cover, bring to a boil and reduce to a simmer. Cook, covered, until water has been absorbed and rice is very soft, about 15 minutes.
    • While the rice cooks, whisk eggs, sugar, orange peel, vanilla extract, and nutmeg together in a large bowl until foamy and pale yellow.
    • Once rice is fully cooked and most of the water is absorbed, stir in the heavy cream. Return to a boil then reduce to a simmer.
    • Slowly pour a ladleful, about Β½ cup, of the hot rice and cream into the egg mixture while constantly whisking. Repeat as needed until the egg mixture is close to the same temperature as the rice and add it to the pot.
    • Cook over medium heat, stirring constantly and making sure to scrape the sides and bottom of the pot, until the custard has thickened and coats the back of your spoon, about 15 minutes.
    • Transfer to a large bowl or eight 4-ounce ramekins and refrigerate for at least 8 hours before serving. Before serving top with a little extra freshly grated nutmeg.
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

    Notes

    Adapted from the Picayune Creole Cook Book
    « Dream Bars
    4 Ingredient Abbey Cocktail Recipe w/ Gin »

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    Comments

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      Not only will you be helping us out, but you'll also be spreading the love to other party planners looking for their next big hit!

      Your star rating and comment can make all the difference in helping others discover the perfect recipe for their next shindig. And let's be honest, who doesn't love a good party? So let's get this party started by sharing the love and making sure everyone has a delicious time. Thanks for being a part of the Party Food Crew! And remember, party more & stress less!

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      Recipe Rating




    1. Nirmala says

      February 17, 2020 at 8:03 am

      I have been making Indian rice pudding for years. I use cinnamon sticks, ginger and ground cardamon. I also use full cream milk and condensed milk. I have never included eggs. It has always turned out excellent.
      This time I am going to try it and include eggs and orange. I love all the spices in it. Do you think the orange will blend well with the flavour of the cardamom.

      Reply
      • Michelle Ferrand says

        February 17, 2020 at 2:20 pm

        I think that cardamom would be delicious in with the flavors of this recipe. Cardamom and orange go really well together. Let me know how you like it!

        Reply
    2. Trisha says

      January 23, 2020 at 2:13 pm

      Anxious to try this. I’ve been looking for a β€œvintage” rice recipe and have been repeatedly disappointed. My grandma used to make it for me but no recipe...just a grab and dash cook. She didn’t add the orange peel but would add cinnamon and raisins. Must try it both ways!

      Reply
    3. Sberi says

      September 27, 2018 at 12:12 am

      What a great recipe and your video was the best. Thanks!

      Reply
      • Michelle Ferrand says

        October 08, 2018 at 8:01 pm

        Thank you!

        Reply
    4. Carol says

      June 24, 2017 at 5:31 am

      I used to make a recipe almost identical to this one for a restaurant I worked in, but also added a generous amount of cinnamon to it and coated with cinnamon as well. It was outstanding and everyone loved it. I wonder if that was part of the reason that this did not turn out exactly as remembered? I have to make this now. We are getting unseasonable cool weather where I am and I feel this might make things better!

      Reply
      • Michelle Ferrand says

        July 09, 2017 at 11:51 am

        Carol, your version with the cinnamon sounds lovely!

        Did you have a chance to make it?

        Reply
        • Carol says

          July 17, 2017 at 6:35 am

          Believe it or not when I went to make to make this recipe I discovered that I was out of rice!!!!!!?? Not too likely that this happens. Usually I have more than enough of everything in stock in my pantries.I see the reason for this is because I cannot find normal short grain rice that I like to use in my supermarket.So I will look again for the rice when I go shopping next.I look forward to making this!

          Reply
          • Michelle Ferrand says

            July 26, 2017 at 10:55 am

            That is too funny Carol! I hope you found the rice you needed and had a chance to make it this week! <3

            Reply
    5. Erin B. says

      April 01, 2017 at 3:47 pm

      This was so magical! When I snuck my first taste while it was still cooking, I about fainted and immediately vowed to myself that I'd never buy pre-made rice pudding again. My only problem was after it was done cooking and had chilled, it seemed like the heavy cream had become a little too *whipped*, if that makes any sense at all. I think I'll make this again and try either not cooking (stirring) it as long, or perhaps sub while milk??? But I am blown away by what the orange peel adds to the richness of this recipe. Just WOW. Thanks for this fantastic vintage find!

      Reply
      • Michelle Ferrand says

        April 03, 2017 at 10:48 am

        Oh Erin!

        I'm so excited that you made and love this recipe!

        Your note about the cream feeling a little too *whipped* is not something I've had an issue with, but I totally understand it. I definitely think that maybe cooking a little less would help solve that problem and so would using whole milk!

        Please let me know how it goes the next time you make it, and again, thank you trying it!!!

        Reply
    6. Stephanie says

      January 19, 2017 at 12:51 pm

      I LOVE rice pudding but hardly ever make it. I've never seen it w/ orange in it so I'm definitely going to have to try this. Plus I have Cajun roots, so that seals the deal.

      Reply
      • Michelle Ferrand says

        January 22, 2017 at 7:18 pm

        Yay! I hope you have a chance to make it. My grandpa said that he always had his rice pudding with orange so I had to make it that way!

        Reply
    7. Anne says

      November 27, 2016 at 2:47 pm

      I love vintage recipes and this looks delicious! My grandmother used to make something like this but called it rice pudding.

      Reply
      • Michelle Ferrand says

        November 27, 2016 at 3:18 pm

        So glad to hear you love vintage recipes! My grandma always made tapioca pudding, and this recipe also reminds me of it πŸ™‚

        Reply
    8. Amanda says

      November 24, 2016 at 2:26 pm

      Rice pudding is a wonderful comfort food. I love trying rice puddings and custards from different places. Always good and the subtle differences in them make it always exciting.This recipe is great...vintage bowls for a vintage recipe!

      Reply
      • Michelle Ferrand says

        November 25, 2016 at 12:09 am

        It really does make for a great comfort food, doesn't it! Thanks, the vintage bowls are my step-mom's, and she kindly let me borrow them for these photos πŸ™‚

        Reply
    9. Elaine @ Dishes Delish says

      November 22, 2016 at 5:23 am

      Such memories of this rice custard. I love your little bowls! Thank you for sharing this recipe!!

      Reply
      • Michelle Ferrand says

        November 22, 2016 at 9:52 pm

        Any time! The little bowls are my stepmom's πŸ™‚ They are so fun!

        Reply
    10. Angela b Gaines says

      October 26, 2016 at 9:00 am

      Looks beautiful

      Reply

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    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

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