5.0 from 45 votes
Baked Rice Pudding
Old-fashioned baked rice pudding is studded with raisins for a warm and cozy classic dessert using pantry staples and a few simple steps!
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Servings: 8
Calories: 213 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 3 eggs, beaten
- 2 cups milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup raisins, optional
- 1 pinch ground nutmeg
Instructions
- In a medium pot, add water and rice and bring to a boil on medium-high heat. Once boiling, reduce heat and simmer for 25-30 minutes.
- Preheat oven to 325°F.
- While rice is simmering, add eggs, milk, sugar, vanilla, salt, and cinnamon to a large bowl. Mix until combined, then stir in the rice and raisins.
- Pour into a lightly greased 8x8-inch baking dish and bake, uncovered, for 30 minutes. Stir pudding. Sprinkle with nutmeg and bake for an additional 20 - 25 minutes.
Cup of Yum
Notes
- Recipe Notes.
- Short-grain white rice like Arborio or Carnaroli is ideal, but long grain Basmati or Jasmine rice can be used.
- Store. Keep the pudding in its original baking pan, wrap it with plastic wrap, and foil if freezing, or divide it into individual airtight containers. Store in the fridge for up to 5 days or in the freezer for up to 3 months.
- Reheat smaller portions in the microwave. For larger amounts, thaw if needed, and preheat the oven to 300°F. Use an oven-safe baking dish and cover it with aluminum foil. Heat 15-25 minutes or until warm throughout. For a crispier top, remove the foil during the last 5 minutes.
- Short-grain white rice like Arborio or Carnaroli is ideal, but long grain Basmati or Jasmine rice can be used. See How to Cook Rice for some favorite tips.
- For a rich creamy pudding use whole milk.
- Great way to use up leftover plain cooked rice.
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
69mg
(23%)
Sodium
198mg
(8%)
Potassium
193mg
(6%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
188IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 69mg | 23% |
| Sodium | 198mg | 8% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.