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–+ servings
Baked Rice Pudding Recipe

Baked Rice Pudding

Devashish
A creamy, comforting baked rice pudding made with eggs, milk, cream, vanilla, and cinnamon, studded with plump raisins.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Servings 6
Calories 529 kcal

Equipment

  • 9x9 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 9x9'' 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 9x9'' 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.

Nutrition

Calories: 529kcalCarbohydrates: 74gProtein: 11gFat: 21gSaturated Fat: 12gCholesterol: 175mgSodium: 117mgPotassium: 458mgFiber: 2gSugar: 31gVitamin A: 940IUVitamin C: 1.6mgCalcium: 201mgIron: 1.4mg
Keyword cinnamon, comfort food, creamy, dessert, vanilla
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