This luxuriously creamy baked rice pudding brings comfort and nostalgia to your table in just one hour. Each spoonful delivers the perfect balance of tender rice, velvety custard, and sweet warmth that makes this classic dessert absolutely irresistible. With only 10 minutes of prep time and minimal ingredients, you’ll create a soul-warming treat that’s rich in protein and calcium while being wonderfully satisfying.
Ingredients for Creamy Baked Rice Pudding
- Eggs: 4 large eggs, at room temperature for better mixing
- Sugar: 3/4 cup granulated sugar to achieve perfect sweetness
- Dairy: 3 cups milk and 1 cup heavy whipping cream for ultimate richness
- Flavoring: 2 teaspoons vanilla extract and 1 1/2 teaspoons ground cinnamon
- Rice: 3 cups cooked rice, cooled (perfect way to use leftover rice!)
- Raisins: 1 cup for delightful bursts of natural sweetness
Step-by-Step Instructions
- Preparation: Preheat your oven to 350°F and grease your baking dish
- Mix Base: Beat eggs and sugar until well combined, then gradually add milk and cream
- Add Flavors: Stir in vanilla extract and cinnamon until perfectly blended
- Combine: Fold in your cooled rice and raisins, ensuring even distribution
- Water Bath Setup: Place your filled dish inside a larger pan, add water halfway up the sides
- Baking Time: Bake for 40-50 minutes until top is set with a slight jiggle
- Storage Tip: Enjoy warm and store leftovers in refrigerator for up to 5 days
Cooking Tips
The magic of this rice pudding happens in the water bath (or “bain-marie” if you’re fancy!). This gentle cooking method keeps your pudding super creamy by preventing the eggs from cooking too quickly. Keep an eye on the water level during baking – you want it to stay about halfway up the sides of your pudding dish. Your pudding is ready when it’s set but still has a slight jiggle, like gelatin!
Easy Variations
Love making this pudding your own way? Try these simple swaps:
– Skip the raisins and add dried cranberries or chopped dried apricots
– Swap vanilla extract for almond extract
– Add a pinch of nutmeg or cardamom with the cinnamon
– Use brown sugar instead of white for a deeper flavor
– Mix in some coconut milk for part of the regular milk
Serving Ideas
This cozy dessert shines when served warm! Add a little splash of cold cream on top, or try these yummy toppings:
– A sprinkle of extra cinnamon
– Chopped toasted pecans or almonds
– A drizzle of maple syrup
– Fresh berries
– A dollop of whipped cream
Perfect for chilly evenings or Sunday brunch!
Storage Tips
Your rice pudding will stay yummy in the fridge for up to 5 days. Keep it in an airtight container. When you want to eat it again, warm it up in the microwave with a splash of milk to bring back that creamy texture. Give it a good stir and it’ll be just like fresh!
Baked Rice Pudding
Equipment
- 9×9 inch baking dish
- Larger oven-proof dish for water bath
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3 cups milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 cups cooked rice cooled (leftover rice works great!)
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F.
- Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.
- Add the vanilla and cinnamon and mix well.
- Add the rice and raisins and stir to combine.
- Pour mixture into a greased casserole dish. Any oven-safe dish will work–you can use one pan to bake at least 9×9” or bigger, or smaller individualized serving dishes.
- Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
- If using a 9×9” or slightly larger pan, bake for 40-50 minutes or until the top has set (It’s okay if it jiggles just slightly). Serve warm.
- Leftovers store well in the refrigerator for up to 5 days.
