A yummy, custard-like rice pudding that will remind you of home if you grew up in Newfoundland. I was searching for years and upon guidance from my aunt and some tested recipes, I fine-tuned a yummy result! Eat this pudding as is or top with whipped cream, tin of cream, or milk to your liking.

Cathy

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
1 8-inch square dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

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  • Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.

  • Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

Nutrition Facts

235 calories; protein 5.7g 11% DV; carbohydrates 44.1g 14% DV; fat 4.4g 7% DV; cholesterol 46.7mg 16% DV; sodium 62.5mg 3% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2017
You must try this homestyle recipe! It reminds me of the pudding my wife from the Codroy Valley will make on occasion. Delicious Read More
(2)

Most helpful critical review

Rating: 2 stars
09/24/2016
I found it to be too dry Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/31/2017
You must try this homestyle recipe! It reminds me of the pudding my wife from the Codroy Valley will make on occasion. Delicious Read More
(2)
Rating: 5 stars
10/26/2018
Wow was this good just like my grandmother's was! It wasn't dry although baked rice puddings have a different texture than boiled puddings. I actually put it in a large ovenproof bowl and baked it an hour. It was a hit so much I'm making it again to share with the rest of my family! Throw it in the oven when baking the rest of your dinner! Your family will be happy for such a great easy gluten free dessert! A little whipped cream also tastes great on top! Read More
(1)
Rating: 5 stars
06/15/2018
Me mom was from Newfoundland and it taste just like what she made for me growing up. One thing I didn t use the custard mix it came out perfect. When I make rice for dinner I alway make extra so I can make this for desert. Read More
(1)
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Rating: 2 stars
09/24/2016
I found it to be too dry Read More
Rating: 5 stars
08/24/2020
I love this recipe and make it frequently. My only difference is to use two rather than one tablespoon of custard powder. That makes a real real difference to the texture. Read More
Rating: 5 stars
09/10/2019
I made this exactly as written. It is a big hit with mt wife and I. maybe it is my stove but it took forty minutes to be properly done. Another one is in the oven, right now. Added 9/10/2019: I have made this many times now. The only real change, for me, has been to use two TBLS to cook it at 375 degrees for about 45 minutes. That might be the fault of my oven but I am pretty sure this will need to bake for more than thirty minutes. Read More
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Rating: 5 stars
02/17/2019
Very yummy- I did make some changes. Added calories I am sure. I used 1 cup half & half and 1/2 cup heavy cream. Sprinkled cinnamon & nutmeg on top. Will make again. g Read More