Murray's Rice Custard Pudding | Baked Custard Recipe

Jon Simon

Murray's Rice Custard Pudding | Baked Custard Recipe

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The genuine baked rice custard pudding from Canadian Murray's Restaurants, made from the original recipe. A two-stage oven method creates a silky egg custard folded through cooked rice, baked in a water bath until golden and set.

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Prep Time 20

Cook Time 45

Total Time 1 5

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
1/2 cup Raisins

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

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

Calories: 154kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 61mgPotassium: 235mgFiber: 1gSugar: 17gVitamin A: 237IUVitamin C: 0.5mgCalcium: 124mgIron: 1mg

Notes

Relive those simple days of warm meals and cherished memories, and discover the original recipe that continues to evoke a sense of home and history.

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