Easy Baked Rice Pudding Recipe
By The Ultimate Baked Rice Pudding Recipe –This warm dessert is simple to make with pantry staples and warm spices. It’s a rustic, sweet, and comforting dish that will not disappoint!
Why Do We Enjoy This Rice Recipe?
Warm rice pudding is the ultimate comfort food. It’s a traditional dish with tender rice and plump raisins in a rich, sweet, cream, and cinnamon custard base. Every bite has a delectable combination of textures and flavors!
This traditional dessert is a must-have during the holidays. Our Baked Rice Pudding recipe, while simple to make on the stovetop, is ideal for potlucks served in a pretty casserole dish.
Guests will be clamoring to dig in after one look at that golden brown topping!
Ingredients Required
- White rice, either dried or cooked and cooled
- For the richest and creamiest pudding, use half and half.
- Larger eggs are preferred.
- White sugar granulated sugar (or brown sugar, coconut sugar, or even maple syrup)
- Vanilla extract is used to create a deep, rich flavor.
- The ground cinnamon, ground nutmeg, and a pinch of salt are the spices used.
- Purple or golden raisins
Baked Rice Pudding Recipe
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-by-9-inch baking dish or an 11-inch round quiche dish. Set aside the baking dish that has been greased.
Next, heat a large saucepan over medium heat for the rice. Cook the rice following the package directions. (Typically, 1 cup of rice and 2 cups of water are used.) Cook for 15-20 minutes, covered.)
When the rice is done, fluff it and set it aside to cool.
Set out a large mixing bowl once the rice has cooled. Combine the half-and-half, eggs, sugar, vanilla, cinnamon, nutmeg, and salt in a mixing bowl.
To combine, whisk everything together thoroughly.
After that, fold in the cooked and cooled rice.
Spoon (or pour) the rice mixture into the prepared baking dish with care. Apply in an even layer. Bake for 35 to 45 minutes, or until the sides are firm but the center is jiggly.
Pro Tip: In an 11-inch pan, cook for 35-40 minutes, and in a 9-inch dish, cook for 40-45 minutes.
Remove from the oven and set aside for at least 20 minutes to cool. During this time, the rice pudding will thicken and set.
Serving Suggestions
On a chilly weekend, serve baked rice pudding as a comforting dessert. Bring to potlucks or serve at holiday gatherings for a show-stopping dish (that is actually very simple to make!)
For an extra festive touch, top with a dollop of whipped cream and a sprinkle of cinnamon.
I also enjoy a bowl for a tasty breakfast treat! It’s delicious cold from the refrigerator or briefly reheated in the microwave.
Recipe Variations
Change things up! Replace raisins with any of the following extras:
- Apples, diced
- Cranberries, dried
- pineapple chunks, dried
- Dried apricots, chopped
- Almonds or pecans, chopped
- You can also leave out the raisins entirely for a smoother rice pudding.
Questions and Answers
WHICH RICE IS BEST FOR RICE PUDDING?
Any type of long-grain white rice will do. Jasmine rice is my favorite because of its flavor and texture.
IS RICE PUDDING GOOD FOR YOU?
Although delicious, rice pudding is not a healthy dish in my opinion. The half-and-half and sugar aren’t the healthiest ingredients… But, come on, it’s totally worth it for a once-in-a-while indulgence!
HOW LONG DO FRIDGE LEFTOVERS LAST?
Allow cooling completely before transferring to an airtight container and refrigerating for up to 4 days.
CAN I MAKE RICE PUDDING ON THE STOVETOP?
You certainly can! Although this recipe was designed for baking, it can easily be adapted for use on the stovetop. It won’t have the toasty brown top, but it will be creamy and delicious nonetheless.
Cook the rice and combine the remaining ingredients as directed below. Then, transfer the contents to a saucepan and cook over medium-low heat until the custard thickens to a gravy-like consistency. Stir frequently while simmering to prevent the rice from boiling and burning on the bottom.
Are you looking for more simple dessert recipes? Make certain to also try:
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Easy Baked Rice Pudding Recipe
Description
This warm baked rice pudding recipe is simple to make with pantry staples and warm spices. It’s a rustic, sweet, and comforting dessert that will not disappoint!
Ingredients
Instructions
- Preheat the oven to 350°F. Set out a 9 x 9-inch baking dish or 11-inch round quiche dish. Grease the baking dish and set aside.
- Set a large sauce pot on the stovetop for the rice. Cook the rice according to the package instructions. (This usually includes 1 cup of rice and 2 cups of water. Simmer, covered, for 15-20 minutes.) Once the rice is cooked, fluff and set aside to cool.
- Once the rice has cooled, set out a large mixing bowl. Add the half-and-half, eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk well to combine.
- Then mix in the cooked rice and raisins. Stir until well-coated.
- Carefully spoon (or pour) the rice mixture into the prepared baking dish. Smooth out in an even layer. Bake for 35 to 45 minutes, until the sides are set but the center is still jiggly. In an 11-inch pan, the time will be 35-40 minutes, and in a 9-inch dish 40-45 minutes.
- Remove from the oven and allow the mixture to cool and sit for at least 20 minutes. Served warm or at room temperature.
Video
Notes
- It’s better to undercook the rice slightly than overcook it, so that the texture is creamy rather than dry. Take it out when in doubt!
- Change things up! Try adding diced apples, dried cranberries, or even chunks of pineapple.
