This comforting Baked Rice Pudding is a warm, creamy dessert that’s both satisfying and easy to make.
Packed with protein from eggs and dairy, fiber from rice and raisins, and heart-healthy fats from cream, it’s perfect for an everyday treat.
Quick to prepare and ideal for meal prep, it delivers a cozy, nostalgic flavor that everyone will love.
Baked Rice Pudding
Equipment
- 1 large mixing bowl
- 1 whisk or hand mixer
- 1 greased 9×9’’ casserole dish (or individual oven-safe dishes)
- 1 larger oven-proof pan for water bath
- Measuring cups and spoons
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 3 cups milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- 3 cups cooked rice cooled (leftover rice works great)
- 1 cup raisins
Instructions
- Preheat the Oven: Start by setting your oven to 350°F (175°C). Preheating ensures the rice pudding cooks evenly from the start. If your oven runs hot or cool, use an oven thermometer to confirm the temperature for perfect custard texture.
- Prepare the Egg-Sugar Mixture: In a large mixing bowl, crack all 4 eggs. Add 3/4 cup of granulated sugar. Using a whisk or hand mixer, beat them together until the mixture is smooth, pale, and slightly frothy. This step ensures the eggs blend well with the liquids later, creating a creamy custard.
- Incorporate Milk and Cream: Slowly pour 3 cups of milk and 1 cup of heavy whipping cream into the egg-sugar mixture while continuously whisking. Pouring slowly prevents the eggs from curdling and helps create a smooth, velvety custard base.
- Add Flavor Essentials: Next, add 2 teaspoons of vanilla extract and 1 1/2 teaspoons of ground cinnamon. Stir gently but thoroughly, making sure the spices and flavorings are evenly distributed throughout the liquid mixture. The cinnamon provides warmth, while the vanilla adds depth and aroma.
- Mix in the Rice and Raisins: Gradually fold in 3 cups of cooked, cooled rice and 1 cup of raisins. Stir until every grain of rice is coated with the custard mixture and the raisins are evenly scattered. Using leftover rice works perfectly here—it absorbs the custard well without becoming mushy.
- Prepare the Baking Dish: Grease a 9×9’’ casserole dish (or similar-sized oven-safe dish) with butter or non-stick spray. Pour the rice and custard mixture into the prepared dish, spreading it evenly. Using individual serving dishes? Divide the mixture evenly among them.
- Set Up a Water Bath: Place the filled casserole dish inside a larger, oven-proof pan. Pour about 2 inches of hot water into the larger pan, ensuring it reaches halfway up the sides of the pudding dish. This water bath, or bain-marie, prevents the pudding from drying out and helps achieve a creamy, custard-like texture.
- Bake the Rice Pudding: Carefully transfer the water bath setup into the preheated oven. Bake for 40–50 minutes if using a 9×9’’ dish, or until the top is set and lightly golden. The center should jiggle slightly when you gently shake the pan—this indicates it will firm up perfectly as it cools.
- Check for Doneness: Around the 40-minute mark, check the pudding. Insert a toothpick into the center: it should come out mostly clean but slightly moist. If needed, bake for an extra 5–10 minutes. Avoid overbaking, as it can dry out the custard.
- Cool Slightly and Serve: Remove the casserole dish from the water bath and let the pudding rest for 5–10 minutes. This short cooling period allows the flavors to meld and the pudding to set slightly. Serve warm for the best creamy texture and comforting taste.
- Store Leftovers Properly: Any leftovers should be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to enjoy a warm, cozy dessert anytime.
Notes
- Use leftover rice – Day-old cooked rice works best because it absorbs the custard without becoming mushy.
- Check oven temperature – Baking times may vary depending on your oven, so monitor the pudding near the end.
- Customize sweetness – Adjust sugar to taste; you can also substitute with maple syrup or honey.
- Add texture variations – Consider topping with chopped nuts like almonds or pecans for a crunchy contrast.
- Flavor enhancements – A pinch of nutmeg or a few drops of almond extract can elevate the aroma.
- Serve options – Delicious warm, but also enjoyable chilled for a firmer pudding.
Chef’s Secrets To Perfect Pudding
The secret to a creamy, luscious baked rice pudding lies in the custard-to-rice ratio and the gentle baking technique.
Always whisk eggs thoroughly with sugar before adding milk and cream to prevent curdling.
A water bath is essential—it distributes heat evenly, keeping the edges from drying out while ensuring a custard-like consistency.
Using room-temperature dairy prevents sudden temperature shocks that could cause the mixture to split.
Finally, let the pudding rest for a few minutes after baking; this allows the rice to absorb more custard and gives a perfectly smooth texture.
Serving Suggestions For Every Occasion
Baked rice pudding is versatile and can be adapted for any occasion.
Serve it warm with a light dusting of cinnamon or a drizzle of caramel sauce for dessert.
For breakfast, pair it with fresh berries or sliced banana to add a refreshing, fruity balance.
Individual servings can be garnished with toasted nuts or a dollop of whipped cream for a touch of elegance.
This pudding is also perfect for potlucks or family gatherings, as it’s easy to transport and can be enjoyed by both adults and children.
Storage Tips For Longevity
Proper storage ensures your rice pudding stays fresh and creamy.
Store any leftovers in an airtight container in the refrigerator for up to five days.
If the pudding becomes too firm after chilling, gently reheat in the microwave or in a warm oven with a small splash of milk to restore its creamy consistency.
Avoid freezing the pudding as the texture may become grainy due to the rice absorbing too much liquid.
Always use clean utensils when serving to maintain freshness.
Frequently Asked Questions
1. Can I use different types of rice?
Yes! While medium- or short-grain rice works best for creaminess, you can experiment with long-grain rice, brown rice, or even jasmine rice.
Keep in mind that cooking times and moisture absorption may vary slightly, so adjust the liquid ratios as needed.
2. Can I make this pudding dairy-free?
Absolutely! Substitute the milk and cream with unsweetened almond, oat, or coconut milk. Use a dairy-free butter or coconut oil to grease the pan.
The texture may be slightly different, but it will still be rich and creamy.
3. Can I prepare this recipe ahead of time?
Yes, this pudding is perfect for meal prep. Mix the ingredients and pour into a greased dish, then refrigerate for up to 24 hours before baking.
Bake as usual; the extra rest time allows the flavors to meld beautifully.
4. How can I prevent the pudding from curdling?
Whisk eggs thoroughly with sugar before adding any liquids. When combining with milk and cream, pour slowly while continuously stirring.
Using room-temperature ingredients helps, and baking in a water bath ensures gentle, even cooking.
5. Can I add other mix-ins to the pudding?
Definitely! Raisins are classic, but you can also incorporate dried cranberries, chopped dates, or even small pieces of chocolate for variation.
Just be cautious not to overload the pudding, as too many mix-ins may alter the texture.
