Growing up in the suburbs meant heading into the city was always a big adventure. It wasn’t a straightforward journey; it usually took at least an hour, sometimes more, involving multiple buses, trains, and metro lines. But no matter how long it took, my friend Stephen and I always thought it was worth it. We often looked forward to enjoying rice custard pudding at Murray’s on our travels.
We were passionate movie buffs, so dedicated that we even started our own film society during high school. Each week, we’d eagerly unfold the thick movie-ad section of the local newspaper, searching carefully for new films opening downtown. Our plans were set if a promising movie was showing at one of our favourite old-fashioned theatres, places like the Palace, Capitol, Seville, or especially the Loews.
But as excited as we were about the films, our trips had another equally important highlight: lunch at Murray’s Restaurant. Located conveniently close to these cinemas, Murray’s wasn’t just a restaurant—it was our go-to spot, almost a tradition in itself.
After finishing our meals, we couldn’t resist the rich and creamy rice custard pudding, which became our signature dish.
Depending on the movie’s start time, we’d choose from one of several Murray’s locations, including the Laurentian Hotel spot, open late enough to accommodate our post-film appetites. Murray’s was more than just convenient; the moment you walked in, you felt instantly comfortable. It had that unique, welcoming atmosphere—a place where you could linger over your meal, relishing each bite, each conversation, each moment.
I had my favourites, dishes that became synonymous with those afternoons. The Hamburger Royal stands out vividly: an open-faced burger with crispy French fries or their memorable golden hash browns. But if I wasn’t in the mood for a burger, I knew I could rely on their perfectly tender filet of sole or hearty chicken pot pie.
Yet, on some days, the daily specials were irresistible. Choosing one of these meant getting a full meal: a comforting bowl of homemade soup, either vegetable or the soup-of-the-day, warm rolls or their famous muffins—corn or bran—and a dessert thoughtfully listed on a little card placed at each table. Picking dessert was never easy, especially with choices like their unforgettable Apple Pie, served traditionally with a slice of sharp cheddar cheese, or the comforting warmth of Steamed Fruit Pudding during the colder months.
Baked Rice Custard Pudding: A Delicious Memory
However, the standout dessert—the one I always come back to in memory—was Murray’s Rice Custard Pudding. It was unlike any rice pudding I’d had before or since, topped with a beautifully caramelized, flan-like crust that made every spoonful a rich, creamy delight.
Recently, in a stroke of luck and nostalgia, I stumbled upon what is claimed to be the original recipe for this legendary pudding. Like the Bran Muffins and Steamed Fruit Pudding recipes I’ve shared previously, discovering this recipe feels like uncovering another cherished piece of history from Murray’s Restaurant.
These recipes, and the memories they evoke, remind me—and hopefully others—of those treasured days. Whether or not you’ve visited Murray’s, I hope sharing these dishes can recreate the feeling of warmth, comfort, and nostalgia that Murray’s Restaurants so effortlessly provided.
Murray’s Rice Custard Pudding
Equipment
- 1 Mixing Bowl
- 1 8" Baking Pan
- 1 Waxed Paper
- 8-10 Small individual baking dishes or a ring mold
- 1 Large roasting pan or baking dish for beating the eggs and mixing the custard
- 1 Wisk
Ingredients
- 4 cups Cooked short-grained or Patna boiled rice
- 3 cups Milk (approximately)
- 1/2 cup Granulated Sugar
- 3 eggs
- 1/2 cup 15% Cream
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 375°F (190°C)
- Place the cooked rice in an 8-inch cake pan. Add the sugar and pour in just enough milk to cover the rice.
- Cover the pan with a sheet of waxed paper cut to fit snugly. Bake until the top browns slightly.
- In a separate bowl, beat the eggs. Stir in the cream, vanilla, the baked rice, raisins, and enough extra milk to make the mixture fairly loose.
- Spoon the mixture into small individual baking dishes or a ring mold.
- Place the dishes or ring in a large pan with water surrounding them to ensure an even bake.
- Bake uncovered until the custard has set and the pudding is golden brown.
- Chill before serving.
Notes
Nutrition
Resuming our Treasured Rice Custard Pudding Recipe Story
Reflecting on those treasured days, the article brings together the warmth of suburban adventures and the comfort of familiar faces at Murray’s Restaurant. It reminds us how every journey into the city was filled with the excitement of discovering new films and enjoying meals that felt like home. The memory of that unforgettable rice custard pudding, with its unique caramelised topping, lives on as a recipe and a symbol of simpler times. This story invites our The Lunch Pro readers to revisit their cherished memories, appreciate the small moments that made a big impact and share them here.
