Description

This Vanilla Rice Custard Bake is a creamy, comforting dessert made with tender short-grain rice baked in a rich vanilla custard until silky smooth with a beautifully golden top. Perfect served warm for a cozy treat or chilled for a firmer, pudding-like texture, it’s an old-fashioned dessert that’s ideal for family dinners, holidays, or whenever you’re craving a simple homemade classic.

Ingredients

Scale

For the Rice:

1 cup short-grain rice, rinsed
2 cups water
Pinch of salt

For the Custard:

2 cups whole milk
1 cup heavy cream
⅓ cup granulated sugar, divided
3 large eggs
1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)
Pinch of salt
1–2 tablespoons unsalted butter (optional)

For the Topping:

1–2 tablespoons granulated sugar (for caramelizing)
Ground nutmeg or cinnamon, for garnish (optional)

Instructions

Preheat the oven to 325°F (163°C). Lightly butter a 2-quart baking dish or 6 individual ramekins.
In a saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, reduce the heat, cover, and simmer for 15–18 minutes, or until the rice is tender and the water has been absorbed. Let stand for 5 minutes, then fluff with a fork.
In another saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until small bubbles begin forming around the edges. Do not boil.
In a large bowl, whisk together the eggs and the remaining sugar until smooth and slightly pale.
Slowly pour about ½ cup of the warm milk mixture into the eggs while whisking constantly to temper them. Gradually whisk in the remaining warm milk mixture.
Stir in the vanilla extract, pinch of salt, and butter (if using).
Fold the cooked rice into the custard mixture until evenly combined. Let stand for 5 minutes so the rice absorbs some of the custard.
Pour the mixture into the prepared baking dish or ramekins.
Place the baking dish inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
Bake for 45–55 minutes, or until the custard is mostly set but still slightly wobbly in the center.
Remove from the water bath and let cool for 15–20 minutes.
For a caramelized finish, sprinkle the top with granulated sugar and caramelize using a kitchen torch or place briefly under the broiler until golden.
Garnish with a light dusting of nutmeg or cinnamon if desired. Serve warm or chilled.

Notes

Short-grain rice creates the creamiest texture and is highly recommended.
Baking the custard in a water bath helps prevent cracking and ensures a silky-smooth consistency.
The custard should still jiggle slightly in the center when removed from the oven; it will continue to set as it cools.
Serve warm for a soft, comforting dessert or refrigerate for at least 4 hours for a firmer, pudding-like texture.
Add lemon or orange zest for a fresh citrus twist.
Flavor variations include cinnamon, cardamom, nutmeg, or replacing part of the milk with coconut milk.
Leftovers can be stored covered in the refrigerator for up to 4 days and reheated gently before serving.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 340 kcal
Sugar: 18g
Sodium: 120mg
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 38g
Fiber: 1g
Protein: 8g
Cholesterol: 125mg

Keywords: Vanilla Rice Custard Bake