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crustless rice pudding pie

(1 rating)
SeasideTV avatar
Recipe by
Linda Seide
@SeasideTV
Philadelphia, PA

This is another of my mom's recipes. We call it a pie because each serving is firm, like a pie filling, rather than having a pudding consistency. The rice portion sinks to the bottom of the casserole, and a lovely custard pudding rises to the top. Hope you enjoy!

(1 rating)
yield 8 -10
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For crustless rice pudding pie

  • 1 lg
    can evaporated milk
  • 1 c
    whole milk
  • 3
    eggs
  • 2 Tbsp
    butter
  • 2 tsp
    vanilla extract
  • 1/2 c
    rice, uncooked
  • 1/4 c
    raisins, if desired
  • 1/3 c
    granulated sugar
  • cinnamon to sprinkle on top

How To Make crustless rice pudding pie

  • 1
    Heat oven to 350 degrees. Grease a 2 quart casserole dish.
  • 2
    Cook rice in unsalted water until done, according to the box directions.
  • 3
    Add the butter and sugar, and stir well to incorporate.
  • 4
    In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
  • 5
    Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
  • 6
    Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
  • 7
    Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
  • 8
    Enjoy!
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