Baked Rice Pudding
User Reviews
4.6
Baked Rice Pudding
Description
This recipe calls for cooked rice combined with whole milk, lightly beaten eggs, sugar, vanilla extract, grated lemon peel, raisins, and a pinch of salt, blended to create a custard mixture. The mixture is poured into a buttered 2-quart baking dish which is then placed inside a larger pan filled with simmering water up to one inch from the top of the dish, creating a gentle, moist baking environment.
Baking at 350°F for 1 to 1.5 hours until a knife inserted near the center comes out clean yields a custard-like pudding with tender rice grains. Stirring after the first 30 minutes encourages even cooking. After baking and cooling about 30 minutes, a topping mixture of sugar and cinnamon is sprinkled to add a sweet, spicy finish.
The pudding balances the creaminess of eggs and milk with the texture of rice and bursts of sweetness from raisins while highlighting lemon’s brightness. It can be served warm or cooled, making it versatile for breakfast or dessert. It pairs well with fruit preserves for added flavor.
Use long-grain white rice or other white rice varieties for best results. The pudding keeps well refrigerated up to four days when covered and cooled completely. The water bath method prevents cracking and ensures uniform cooking. Pre-boiling water and setting up the water bath with the baking dish inside the larger pan helps with safer handling in and out of the oven.
Ingredients
- 1 teaspoon butter softened
- 4 egg lightly beaten
- ¼ teaspoon salt
- ½ cup sugar 2 tablespoons
- 2 teaspoons vanilla extract
- lemon peel grated rind of one lemon
- 3 cups milk whole
- 1 ½ cups rice cooked
- ½ cup raisins
For the Topping:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 2 quart casserole or baking dish by coating it generously with the softened butter.
- In a large mixing bowl, combine the eggs, salt, sugar, vanilla and lemon rind. Stir well to combine.
- Stir in the milk, rice and raisins, stirring again to thoroughly combine all ingredients.
- Pour the mixture into the prepared dish.
- Place the baking dish in a larger pan. Carefully pour hot water around the sides of the pan until filled within 1” of the top of the baking dish. (See notes below.)
- Place the pan and baking dish in the oven and bake uncovered for 1 to 1 1/2 hours. Stir well after the first 30 minutes of baking.
- Continue baking until a knife inserted near the center comes out clean. Start checking after the first full hour of cooking and remove immediately when done. Do not overcook.
- Allow the pudding to cool for about 30 minutes.
- Combine the sugar and cinnamon in a small bowl. Sprinkle the mixture over the cooled pudding. Place under the broiler (or use a torch) until the topping is melted and bubbly.
- Serve hot or cold with whipped cream if desired.
Notes
- Use simmering water for the water bath to ensure even, gentle baking without temperature shock.
- Place the filled baking dish inside a larger empty pan before placing on the oven rack; add hot water afterward to avoid spills.
- Prefer long-grain white rice, but medium-grain, arborio, or basmati also work well for different textures.
- Cool the pudding completely and store covered in the refrigerator; best consumed within 4 days.
- Reheat leftovers or serve cold; adding a spoonful of strawberry jam enhances flavor for breakfast servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 292kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 126mg | 42% |
| Sodium | 194mg | 8% |
| Potassium | 341mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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