Fudge-topped Rice Custard Recipe with Chocolate and Banana

Fudge-topped Rice Custard

Fudge-topped Rice Custard Recipe with Chocolate and Banana
Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 8


Fudge-topped Rice Custard
Fudge-topped Rice Custard

Fudge-topped Rice Custard is a delicious and decadent dessert that combines creamy rice custard with a rich chocolate fudge topping. This recipe is perfect for special occasions or when you're craving a sweet treat.


Rice custard has been a popular dessert for centuries, with variations found in many different cultures around the world. The addition of a fudge topping adds a modern twist to this classic dish, creating a dessert that is both comforting and indulgent.


Rice custard


How to prepare

Rice custard

  1. Add rice to milk.
  2. Blend flour, sugar, and salt; mix into hot milk, stirring until dissolved.
  3. Cook for 5 minutes. Stir a little of the milk mixture into eggs.
  4. Blend all into the milk mixture and cook for about 1 minute. Add vanilla.
  5. Turn into a buttered 7.5 x 12 x 2 inches baking pan and bake at 300°F (149°C) for 40 minutes or until the custard is set. (To test, insert a silver knife or spoon. If the custard does not adhere to the knife, it is ready to be removed from the oven.)
  6. Cool slightly before spreading with topping.


  1. Beat sugar with salt and milk.
  2. Blend in chocolate, butter, and vanilla.
  3. Spread over rice custard; sprinkle with nuts.
  4. Allow to set before cutting.


  • For a twist on this classic recipe, try adding a sprinkle of cinnamon or nutmeg to the custard mixture before baking.

Cooking Tips & Tricks

Be sure to cook the rice until it is tender but still slightly firm, as it will continue to cook in the custard.

- When adding the eggs to the hot milk mixture, be sure to temper them by slowly adding a small amount of the hot liquid to the eggs while stirring constantly. This will prevent the eggs from curdling.

- To ensure a smooth and creamy custard, be sure to stir constantly while cooking and avoid letting the mixture come to a boil.

Serving Suggestions

Serve the Fudge-topped Rice Custard warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

The key to a successful rice custard is to cook it low and slow, allowing the flavors to meld together and the custard to set properly.

Ingredient Substitutions

If you don't have unsweetened chocolate on hand, you can substitute cocoa powder mixed with a little butter for the fudge topping.

Make Ahead Tips

This dessert can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Garnish the Fudge-topped Rice Custard with a sprinkle of chopped nuts or a drizzle of chocolate sauce for an elegant presentation.

Pairing Recommendations

This rich and creamy dessert pairs well with a cup of hot coffee or a glass of cold milk.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

250 per serving


35g per serving


10g per serving


6g per serving

Vitamins and minerals

This dish is a good source of calcium, vitamin D, and iron.


This recipe contains eggs, milk, and nuts.


This dessert is a rich source of carbohydrates and fats, making it a satisfying and indulgent treat.


Fudge-topped Rice Custard is a delicious and indulgent dessert that is sure to impress your family and friends. With its creamy rice custard base and rich chocolate fudge topping, this dish is a perfect combination of comfort and decadence. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a hot summer day, and I was flipping through an old cookbook that belonged to my dear friend, Mrs. Jenkins. As I turned the pages, my eyes landed on a recipe for Fudge-topped Rice Custard. The combination of creamy rice custard topped with a rich fudge sauce sounded absolutely decadent, and I couldn't wait to give it a try.

I had always been a fan of rice pudding, but I had never thought to combine it with fudge before. The recipe seemed simple enough, with just a few basic ingredients like rice, sugar, milk, and eggs. The real challenge would be in mastering the fudge sauce, which called for cocoa powder, butter, and sugar.

I immediately set to work gathering the ingredients and following the instructions in the cookbook. I boiled the rice until it was tender, then mixed in the sugar, milk, and eggs to create a thick, creamy custard. While the custard baked in the oven, I turned my attention to the fudge sauce. I melted the butter in a saucepan, then added the cocoa powder and sugar, stirring until the mixture was smooth and glossy.

When the custard was done baking, I poured the fudge sauce over the top and spread it evenly with a spatula. The smell of chocolate filled the kitchen, and I could hardly wait to dig in. I let the custard cool for a few minutes before cutting into it, the fudge sauce oozing out in a deliciously decadent swirl.

As I took my first bite, I knew I had stumbled upon something truly special. The creamy rice custard was perfectly balanced by the rich, velvety fudge sauce, creating a dessert that was both comforting and indulgent. I couldn't believe I had never tried this recipe before, and I made a mental note to add it to my repertoire of sweet treats.

Over the years, I have made Fudge-topped Rice Custard many times, each time tweaking the recipe to suit my taste. Sometimes I add a splash of vanilla extract to the custard for extra flavor, or sprinkle chopped nuts on top for a crunchy contrast. No matter how I choose to customize it, the end result is always a crowd-pleaser.

I have shared the recipe with friends and family, who have all raved about its deliciousness. My grandchildren especially love when I make Fudge-topped Rice Custard for them, and they always ask for seconds. It warms my heart to see how much joy this simple dessert can bring to others.

As I reflect on the journey that led me to discover this recipe, I am grateful for the many people and places that have influenced my culinary skills. From Mrs. Jenkins' old cookbook to my own experimentation in the kitchen, each experience has shaped me into the cook I am today.

I may not be a professional chef, but I take great pride in the dishes I create and the joy they bring to those I love. And as long as there are new recipes to try and new flavors to explore, I will continue to cook with passion and creativity, always searching for that next delicious discovery.


| Custard Recipes | Rice Recipes |

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