Baked Rice Pudding

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Baked Rice Pudding Ingredients

• 1 cup uncooked white rice – During our testing we found Short-grain white rice like Arborio or Carnaroli is ideal, but long grain Basmati or Jasmine rice can be used, or use 2 cups leftover plain cooked rice.
• 2 cups water
• 3 eggs beaten
• 2 cups milk – 2% or whole milk for a creamy pudding
• ½ cup granulated sugar – or an equal amount of light brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon – or another spice like cardamom, cloves, allspice, apple pie spice, pumpkin pie spice, or lemon or orange zest
• ⅓ cup raisins optional
• 1 pinch ground nutmeg
• optional topping – Top each serving with Whipped Cream or sweeten it with honey, add fresh fruit on top like raspberries, bananas, or blueberries, or sprinkle on chopped nuts before or after baking.

How to Make Baked Rice Pudding

STEP 1. RICE. In a medium pot, add water and uncooked rice and bring to a boil on medium-high heat. Once boiling, reduce heat and simmer for 25-30 minutes.

STEP 2. PREP. Preheat oven to 325°F.

STEP 3. COMBINE. While rice is simmering, add eggs, milk, granulated sugar, vanilla, salt, and cinnamon to a large bowl. Mix until combined, then stir in the cooked rice and raisins.

STEP 4. BAKE. Pour into a lightly greased 8×8-inch baking dish and bake, uncovered, for 30 minutes.

STEP 5. Stir pudding, sprinkle with a pinch of nutmeg, and bake an additional 20 – 25 minutes.

5 from 15 votes

Baked Rice Pudding Recipe

By: Kristyn Merkley

Old-fashioned baked rice pudding is studded with raisins for a warm and cozy classic dessert using pantry staples and a few simple steps!

Servings: 8

Prep: 35 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 35 minutes mins

Ingredients 

1x2x3x

• ▢ 1 cup uncooked white rice
• ▢ 2 cups water
• ▢ 3 eggs, beaten
• ▢ 2 cups milk
• ▢ ½ cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon cinnamon
• ▢ ⅓ cup raisins, optional
• ▢ 1 pinch ground nutmeg

Instructions 

• In a medium pot, add water and rice and bring to a boil on medium-high heat. Once boiling, reduce heat and simmer for 25-30 minutes.
• Preheat oven to 325°F.
• While rice is simmering, add eggs, milk, sugar, vanilla, salt, and cinnamon to a large bowl. Mix until combined, then stir in the rice and raisins.
• Pour into a lightly greased 8×8-inch baking dish and bake, uncovered, for 30 minutes. Stir pudding. Sprinkle with nutmeg and bake for an additional 20 – 25 minutes.

Notes

Recipe Notes.

• Short-grain white rice like Arborio or Carnaroli is ideal, but long grain Basmati or Jasmine rice can be used. See How to Cook Rice for some favorite tips.
• For a rich creamy pudding use whole milk.
• Great way to use up leftover plain cooked rice.

Store. Keep the pudding in its original baking pan, wrap it with plastic wrap, and foil if freezing, or divide it into individual airtight containers. Store in the fridge for up to 5 days or in the freezer for up to 3 months. 

Reheat smaller portions in the microwave. For larger amounts, thaw if needed, and preheat the oven to 300°F. Use an oven-safe baking dish and cover it with aluminum foil. Heat 15-25 minutes or until warm throughout. For a crispier top, remove the foil during the last 5 minutes.

Nutrition

Calories: 213kcal, Carbohydrates: 39g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 69mg, Sodium: 198mg, Potassium: 193mg, Fiber: 1g, Sugar: 16g, Vitamin A: 188IU, Vitamin C: 0.3mg, Calcium: 96mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Kristyn’s Recipe Tips

• See our article on How to Cook Rice for some favorite tips.
• To achieve a richer and creamier pudding, we have found that whole milk is the best option.
• For a shortcut, use leftover plain cooked rice.

Stovetop Directions

Cook the rice and mix the ingredients as directed below. Pour the contents into a saucepan and simmer over medium to medium-low heat, stirring occasionally, until the pudding thickens to a gravy-like consistency.

Recipe FAQ

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This recipe was originally published April 2023.