Old-Fashioned Baked Vanilla Custard Rice Pudding Recipe Tastes Like Grandma's (6 Ingredients) by Elisa Schmitz
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If you ask me, vanilla doesn't get the love it deserves. Maybe it's because I'm a chocoholic, so my tastebuds crave chocolate more than they do vanilla. But I love vanilla, too. Warm and comforting, the flavor and aroma of vanilla feels like coming home. That's why this baked vanilla custard rice pudding recipe tastes (and smells) like Grandma's.
This easy, delicious recipe is a mash-up of custard and rice pudding that lets the flavor of vanilla shine. The old-fashioned recipe comes together with just six ingredients, making it a budget-friendly snack or dessert to be enjoyed on special occasions or any time at all. It's like something Grandma would have made, which means it's also a wonderful comfort food.
Here are the wholesome ingredients you'll need to gather for this high-protein custard recipe: cooked rice, milk, eggs, honey, vanilla extract and cinnamon. You combine the gluten-free ingredients, pour the mixture into a baking dish then bake it in a water bath until cooked through and golden. So easy, plus check out the health benefits of vanilla extract, the health benefits of milk and the health benefits of honey.
Serve this old-fashioned baked vanilla custard recipe as a snack or for dessert any day of the week. You can scoop it out of the baking pan and serve it in bowls, or slice it into "bars," like I did. Drizzle with additional honey and cinnamon for an extra special touch. A tried-and-true recipe for vanilla lovers!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes (ovens vary)
Total Time: 50 to 60 minutes
Servings: 6
Ingredients
- 3 eggs
- 1/3 cup honey
- 2 cups milk (I used 2 percent)
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 cup rice, cooked
- drizzle of honey and sprinkle of cinnamon (optional garnishes)
Here's how to make it:
- In a large mixing bowl, add the eggs and honey. Whisk to combine.
- Add the milk, vanilla and cinnamon. Whisk to combine.
- Add the rice and stir to combine.
- Pour the mixture into a baking dish. (I used my medium-sized Le Creuset baking dish, which measures 10x8 inches.)
- Place the baking dish into a larger baking dish or roasting pan. Pour about 1 to 2 inches of hot water into the roasting pan to create a water bath for the smaller baking pan. (I used my large-sized Le Creuset baking dish, which measures 13x10 inches.)
- Bake in an oven that's been preheated to 340 degrees F until cooked through and golden brown, about 40 to 50 minutes. (Ovens vary, so be sure to check on it frequently. If you bake it at 350 degrees F, start checking for doneness sooner.)
- Allow to cool before serving at room temperature, or chill in the refrigerator so you can serve it cold.
- Garnish with a drizzle of honey and/or a sprinkle of cinnamon, if desired.
- Store leftovers in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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