Rice custard pie is a sweet rice based dessert that is baked in the oven. The pineapple provides an additional twist on the rice custard base.
Prep Time

20 mins mins

Cook Time

1 hour mins

Total Time

2 hrs 20 mins mins




  • 1 cup cooked Laila Long Grain Rice
  • 9 eggs
  • 1 1/2 cups (375gm) white sugar
  • 1kg ricotta cheese
  • 1 tsp vanilla essence
  • 2 cups thickened cream
  • 1 (450gm) tin crushed pineapple, drained


  • 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.
  • Pour into a 20 x 30cm buttered tin.
  • Bake at 165C 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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