Published June 1, 2026 · Updated June 13, 2026
Rice custard pudding at Murray’s was the reward that made every trip downtown worth it. Growing up in the suburbs, heading into the city was always a big adventure, usually taking at least an hour involving multiple buses, trains, and metro lines. But my friend Stephen and I never minded. We knew what was waiting for us.
We were passionate movie buffs, so dedicated that we even started our own film society during high school. Each week, we would 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 favorite old-fashioned theaters, 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. Conveniently located near these cinemas, Murray’s was not just a restaurant; it was our go-to spot, almost a tradition in itself. After finishing our meals, we could not resist the rich and creamy rice custard pudding, which became our signature dish.
Custard Rice Pudding Recipe Quick Stats
Depending on the movie’s start time, we would choose from several of Murray’s locations, including the Laurentian Hotel spot, which stayed 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 favorites, 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 was not 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 meant getting a full meal: a comforting bowl of homemade soup, either vegetable or 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 in 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 had 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 have shared previously, discovering this recipe feels like uncovering another cherished piece of history from Murray’s Restaurant. If you would like the fuller backstory, our Murray’s Restaurants history page traces how this beloved chain shaped Montreal dining for decades.
Why This Custard Rice Pudding Recipe Works
A two-bake method builds the custard: The rice is first baked with milk and sugar until the top just browns, then folded into an egg-and-cream custard and baked again. That second bake in a water bath is what sets the silky, flan-like body the original was loved for.
Simple pantry ingredients: Cooked rice, milk, sugar, eggs, a little cream, and vanilla are all it takes. There is nothing exotic here, which is exactly why the dish became such a dependable, comforting close to a Murray’s meal.
The caramelized top is the signature: Baking uncovered until golden gives the pudding its characteristic browned crust, the detail that set Murray’s version apart from an ordinary stovetop rice pudding.
Naturally gluten-free comfort: Built on rice and dairy with no wheat, this is a wheat-free dessert by nature, an easy one to serve a mixed table without a second thought.
These recipes, and the memories they evoke, remind me, and hopefully others, of those treasured days. Whether or not you have visited Murray’s, I hope these dishes can recreate the warmth, comfort, and nostalgia that Murray’s Restaurants so effortlessly provided.
Old Fashioned Stovetop Rice Pudding vs. Murray’s Baked Custard Method
| Comparison | Typical Stovetop | Murray’s Baked | Difference |
|---|---|---|---|
| Calories | ~210 | 154 | ‑56 (‑27%) |
| Net Carbs | ~37g | 23g | ‑14g (‑38%) |
| Protein | ~5g | 5g | same |
| Fat | ~6g | 5g | ‑1g |
| Sugar | ~25g | 17g | ‑8g (‑32%) |
| Texture | Creamy, fluid | Silky, set custard | flan-like body |
| Top | None | Caramelized golden | the Murray’s signature |
| Baking method | Stovetop only | Two-stage oven + water bath | sets the custard |
Genuine Murray’s Rice Custard Pudding
Murray’s Rice Custard Pudding | Baked Custard Recipe
Ingredients
Equipment
Method
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Murray’s served dessert as the natural close to a full meal. If you enjoyed this recipe, the Murray’s Steamed Fruit Pudding is the other essential pudding from their seasonal menu, and the Murray’s Bran Muffins are the perfect companion for any of these classic dishes.
Chef Tips for Perfect Rice Custard Pudding
Use cold cooked rice: Short-grained or Patna rice cooked ahead and cooled holds its shape best in the custard. Day-old rice from the fridge works perfectly and saves time.
Do not skip the water bath: Surrounding the dishes with water during the second bake keeps the heat gentle and even, which is what prevents the eggs from curdling and gives you a smooth, set custard.
Keep the custard mixture loose: Add enough extra milk so the egg-and-rice mixture pours rather than mounds. A looser mix bakes into a creamier pudding instead of a dense one.
Watch for the golden top: Bake uncovered in the second stage and pull the pudding when the surface is set and golden brown. That caramelized crust is the whole point, so let it color.
Chill before serving: Like the Murray’s original, this pudding is best cold. A few hours in the fridge firms the custard and deepens the flavor.
Storage and Serving Suggestions
Refrigerator Storage: Keep the pudding covered in the fridge for up to 4 days. It is meant to be served chilled, so it only gets better after a rest.
Freezer Storage: Egg custards can turn watery once thawed, so freezing is not recommended. This is a dessert best made fresh and enjoyed within a few days.
Make-Ahead Strategy: Because it is served cold, this pudding is an ideal make-ahead dessert. Bake it a day before and let it chill overnight for the cleanest slices and the firmest set.
Complete the Meal: Serve it the way Murray’s did, after a comforting lunch, or alongside other Montreal classics like the Le 9e at Eaton’s dishes we have revisited. For more of the chain’s story and reader memories, visit the Murray’s Restaurants history page.
Custard Rice Pudding Recipe Q&A
What is custard rice pudding?
Custard rice pudding is a baked dessert that combines cooked rice with a seasoned egg-and-cream mixture and is then baked in a water bath until the custard sets. Unlike stovetop rice pudding, which is stirred on the stovetop and stays fluid, the baked version develops a silky, flan-like texture with a golden, slightly caramelized top.
Can you make baked rice custard pudding with cooked rice?
Yes, this recipe calls specifically for pre-cooked rice, which makes it practical and great for using up leftovers. Short-grain or Patna rice works best, and day-old cold rice from the fridge holds its shape better when folded into the custard mixture. Cook the rice ahead and refrigerate it overnight for the cleanest results.
What makes baked custard rice pudding different from regular rice pudding?
The key difference is the cooking method and texture. Standard stovetop rice pudding is simmered in milk until thickened, producing a creamy but uniform result. The baked custard method uses a two-stage oven process: rice is first baked with milk and sugar, then folded into an egg-and-cream custard and baked again in a water bath. The result is a silky, set pudding with a caramelized golden top that no stovetop method produces.
Why do you bake rice custard pudding in a water bath?
The water bath, also called a bain-marie, surrounds the custard dishes with hot water during baking, which keeps the heat gentle and even. This prevents the eggs from curdling and gives the pudding its smooth, silky texture instead of a grainy or rubbery one. Skipping the water bath is the most common mistake in baked custard recipes and is what causes a scrambled, uneven texture.
You Might Also Like
The other beloved Murray’s dessert, baked to order and served warm, now made from the original recipe.
The legendary bran muffins that came with every Murray’s set meal, baked from the original recipe.
The full story of Montreal’s beloved Murray’s Restaurants chain, from their heyday to their lasting legacy.
Montreal’s stunning Art Deco restaurant landmark, reborn and revisited as a living celebration of the city’s dining heritage.
Resuming our Treasured Rice Custard Pudding Recipe Story
Those afternoons with Stephen, the bus rides, the darkened theaters, the heavy revolving doors, they all led to the same place: a table at Murray’s and a spoonful of that caramelized rice custard. If you had your own Murray’s ritual, whether it was the Rice Custard Pudding, the Apple Pie with cheddar, or something else entirely, I would love to hear about it. Head over to our Murray’s Restaurants page and add your story to the Memory Wall.
Medical Disclaimer: The nutritional information provided in this article is for informational purposes only. While we strive for accuracy, individual responses to foods vary. Always consult with your healthcare provider or registered dietitian about dietary changes.
