Rice Custard

Riz au Lait

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Rice
  • ¾ Cupful of Sugar
  • ½ of a Grated Nutmeg
  • 4 Eggs
  • 2 Cupfuls of Milk
  • A Teaspoonful of Vanilla
  • The Peel of a Quarter of an Orange, Cut in Dice


Boil the Rice very soft and drain. Combine Rice with milk and let it come to a good boil. Add the orange peel, cut in dice. Beat the eggs and sugar well together till very light, and add to the boiling Custard. Cook for one minute longer. Then take from the fire, and add the Vanilla and one-quarter of a grated nutmeg. Place all in a dish to cool. Sprinkle the top with remaining grated nutmeg, and serve cold. This is a famous Creole dish.

If you wish to have a Baked Custard, place the Custard in a pan or in cups. Set in the oven to brown, and serve hot, with a Cream Sauce. The above amount will fill about eight cups.