Creole rice pudding?

My grandmother always made rice custard (had eggs) when I was a kid. I miss that dish more than any other from my childhood.

My grandma, who was from Morgan City, used to make rice pudding, but it was not soupy, it had the consistency of a custard.

Thanks. I'd have never spelled it like that.

Thanks. What I used to have didn't have eggs that I know of. But that recipe looks good and I'll try it too.

My grandmother made something similar and it was leftover rice with sweetened condensed milk and vanilla. Look up the recipes for Arroz Con Leche, it’s a Latino dish and there’s several ways to make it ... maybe one will be close to what you are looking for.

From John Folse:

RIZ AU LAIT

Prep Time: 1 Hour
Yields: 8 Servings

Comment:
Rice custard, like flan or bread pudding, is considered a premier Creole dessert. Many custard-based desserts evolved out of Cajun and Creole kitchens due to the availability of eggs and milk from the surrounding German settlements. By adding rice, this custard becomes an elegant finish for a Creole dinner.

Ingredients:
1 cup long grain rice
1½ cups water
1 tbsp butter
1 tsp sugar
4 eggs
¾ cup sugar
2 cups milk
1 tbsp grated orange zest
? tsp nutmeg
1 tbsp pure vanilla extract

Method:
In a 1-quart saucepot, bring rice, water, butter and 1 teaspoon sugar to a rolling boil. Reduce to lowest heat, cover and simmer 30 minutes or until rice is fully cooked. Do not uncover. Remove from heat and allow to cool slightly. In a small mixing bowl, whisk together eggs and ¾ cup sugar until creamy and pale yellow then set aside. Combine rice mixture with milk and bring to a low boil. Add zest, nutmeg and vanilla, stirring constantly. Slowly add egg mixture to boiling milk and cook 1 minute. Remove from heat and pour into a large fluted custard bowl. You may garnish with additional nutmeg and orange zest. Cover and refrigerate until chilled. NOTE: To serve as a baked custard, spoon mixture into eight custard cups. Place cups into a pan of water and bake at 350°F for 20 minutes. Custard may be served hot or cold.

Had the ingredients at the house so I threw together a batch today. Letting it set up for tomorrow now.

It is. New Orleans Cookbook.