Rice Custard Pie

Rice Custard Pie


45 people made this

This is a sweet rice based dessert that is baked in the oven. The pineapple provides an additional twist on the rice custard base. 1/2 cup of uncooked rice should get you one cup of cooked rice.

Star Pooley

Serves: 8 

  • 9 eggs
  • 1 1/2 cups (375g) white sugar
  • 1kg ricotta cheese
  • 1 teaspoon vanilla essence
  • 2 cups thickened cream
  • 1 cup cooked white rice
  • 1 (450g) tin crushed pineapple, drained

Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour chilling  ›  Ready in:2hours20min 

  1. Whisk eggs in very large bowl. Add sugar mixing well. Stir in cheese and vanilla until smooth and creamy. Add cream and stir. Fold in cooked rice and crushed pineapple.
  2. Pour into a 20 x 30cm buttered tin.
  3. Bake at 165 degrees C for one hour. Check by inserting clean knife into centre. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

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