Rice pudding tops my list of easy desserts that can be made from kitchen staples and leftovers. I prefer the baked version that I share this week in my Twice as Tasty column for the Flathead Beacon over a stovetop pudding that more closely resembles a porridge in texture. Baking achieves the same creaminess but provides more structure in each bite. As a bonus, the dish prefers to be left untouched while in the oven, whereas you need to keep an eye on stovetop rice pudding and stir it occasionally to prevent it from burning.

The name is a bit of a misnomer, because this dessert has more of the features that define a custard than a pudding. The starchy rice does provide a little thickening power, but it’s really the eggs that make rice pudding set up properly. That’s partly why it puffs slightly in the oven and then deflates again as it cools. Rice pudding also has the firmer texture associated with custard, especially when it’s baked in the oven, rather than the softness of a pudding.

Learn more about making custard and get the complete recipe for Baked Rice Pudding in my column.

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Twice as Tasty

If the idea of making crème brûlée, flan, or souffle sounds daunting, start with forgiving custards like rice pudding. Once you become comfortable with the easy comfort dishes, a freestanding custard like crème caramel looks far more achievable.

The range of custards extends wider than you might think. Quiche lands in this family, as do custard pies like the classic pumpkin pie that will soon grace so many Thanksgiving tables. Even ice cream starts as a custard.

Here are a few other recipes on the blog that fall into the custard family. You can find more in the recipe index.

• Golden Baked Custard
• Spring Vegetable Quiche
• Creamy Roasted Pumpkin Pie
• Golden Onion and Potato Frittata
• Dutch Baby

My blog post on Golden Baked Custard also provides variations for crème caramel or flan, crème brûlée, and vanilla pudding. In the Creamy Roasted Pumpkin Pie post, you’ll find links to recipes that let you make a custard pie completely from scratch, from a homemade pumpkin spice blend to the flaky crust and creamy filling.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.