Go Back
–+ servings
Baked Rice Pudding

Irresistibly Creamy Baked Rice Pudding You’ll Love

This baked rice pudding is a comforting dessert that's easy to make and packed with nostalgic flavors, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • ¾ cup uncooked white rice For extra creaminess, opt for Arborio rice.
  • 3 cups whole milk Can substitute with low-fat or dairy-free alternatives.
  • 1 can (14 oz) sweetened condensed milk Provides signature sweetness and creamy texture.
For the Flavorful Custard
  • 1 teaspoon vanilla extract Using pure vanilla extract is recommended.
  • ½ teaspoon cinnamon Adjust according to preference.
  • ¼ teaspoon nutmeg Can be left out if simpler taste preferred.
  • ¼ teaspoon salt Essential for balancing sweetness.
For Binding and Texture
  • 2 large eggs Crucial for setting the custard.
For Sweetness and Texture (Optional)
  • ½ cup raisins or sultanas Can be swapped for dried cranberries or chopped dates.

Equipment

  • oven
  • Saucepan
  • mixing bowl
  • Baking Dish
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
  2. Cook ¾ cup of uncooked white rice in 1½ cups of boiling water until tender, about 10-12 minutes.
  3. In a mixing bowl, whisk together the whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt. Beat the eggs separately and then add to the milk mixture.
  4. Spread the cooked rice in the greased baking dish and sprinkle with raisins if using. Pour the custard mixture over the rice and stir gently.
  5. Place the baking dish in a larger pan filled with hot water halfway up the sides to create a water bath.
  6. Bake for 45-55 minutes, stirring halfway through, until the top is golden and slightly jiggles.
  7. Let cool for 10-15 minutes before serving warm or refrigerate for a firmer texture.

Nutrition

Serving: 1cupCalories: 260kcalCarbohydrates: 40gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 90mgSodium: 170mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 300IUCalcium: 200mgIron: 0.5mg

Notes

For a creamier texture, use short-grain or Arborio rice. Don't skip the water bath for even cooking.

Tried this recipe?

Let us know how it was!