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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.
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 he remembered loving it.
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.
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.
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.
Recipe
Rice Custard
Ingredients
- ½ cup calrose rice not rinsed
- 1 ½ cups water
- ½ teaspoon kosher salt
- 2 cups heavy cream
- 3 large eggs
- ½ cup sugar
- 1 teaspoon minced orange peel
- ½ teaspoon vanilla extract
- ¼ 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 ½ 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.
Erin B. says
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!
Michelle Ferrand says
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!!!