Baked Caramel Rice Custard

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Baked Caramel Rice Custard

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  • 3 Cups Milk fat-free milk
  • 1/2 Cup Cream of Rice Cereal uncooked
  • 1 Teaspoon Vanilla Extract
  • 3 Eggs
  • 1 Cup Sugar


  1. Bring milk just to boil in a medium saucepan. Gradually add cereal, stirring constantly.
  2. Cook and stir on medium heat 1 minute. Remove from heat and cover. Let stand for 4 minutes. Stir in vanilla.
  3. Mix eggs and 1/3 cup of the sugar until well blended. Add to cereal mixture; mix well. Set aside.
  4. COOK remaining 2/3 cup sugar in medium saucepan on medium heat until melted and golden brown, stirring occasionally.
  5. Immediately pour into 1-1/2-quart baking dish, tilting dish to evenly coat bottom and side of dish. Pour cereal mixture into prepared dish. Place in 13x9-inch baking pan; carefully add 2 cups hot water to baking pan.
  6. BAKE at 325°F for 1 hour to 1 hour 10 minutes or until knife inserted in center comes out clean. Cool on wire rack. Unmold onto serving plate
Baked Caramel Rice Custard
Nutrition Facts
Baked Caramel Rice Custard
Amount Per Serving
Calories 394 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 163mg 54%
Sodium 130mg 5%
Potassium 339mg 10%
Total Carbohydrates 78g 26%
Sugars 60g
Protein 12g 24%
Vitamin A 11%
Calcium 26%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.