Baked Rice Pudding Recipe

5 from 15 votes

Baked Rice Pudding Recipe

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

Prep Time35

Cook Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

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 8x8-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.

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