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  Rice 1⁄3 Cup (5.33 tbs), uncooked
  Milk 2 1⁄4 Cup (36 tbs)
  Eggs 2 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon

1. Wash the rice, drain, add to the milk in the top of a double boiler. Cover and cook over boiling water about 45 minutes, or until the rice is tender. Remove it from the heat.
2. Beat the egg yolks, add 1/3 cup sugar and the salt and slowly add to the hot rice mixture. Mix thoroughly, then set the pan again over hot water and cook 2 minutes longer, stirring constantly.
3. Remove from the heat and add the vanilla. Let cool.
4. Whip the egg whites stiff, gradually adding the rest of the sugar, and fold into the custard. Chill.

Recipe Summary

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1075 Calories from Fat 242

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 473.8 mg157.9%

Sodium 831.4 mg34.6%

Total Carbohydrates 177 g59.1%

Dietary Fiber 0.8 g3.2%

Sugars 128.1 g

Protein 33 g66.7%

Vitamin A 20.1% Vitamin C

Calcium 64.7% Iron 13.9%

*Based on a 2000 Calorie diet

Rice Custard Recipe