0 from 90 votes
Baked Rice Pudding
Your family will love this Baked Rice Pudding with its luscious brûlée topping and custardy base of milk, raisins, eggs, and sugar!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
30 mins
Total Time
2 hrs 15 mins
Servings: 6 servings
Calories: 292 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 teaspoon butter softened
- 4 eggs lightly beaten
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons sugar
- 2 teaspoons vanilla extract
- grated rind of one lemon
- 3 cups whole milk
- 1 ½ cups cooked rice
- 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.
Cup of Yum
Notes
- In step 6, the water should be simmering. If you start a kettle boiling when you begin mixing the recipe, it should be ready to use by the time you get to this step. To make the water bath (or "Bain-marie") easier to handle, I place my filled baking dish inside an empty larger pan. I then set those on the oven rack and add the water. It's much easier than trying to carry the pan filled with hot water and pudding all together!
- You can use any "white" rice you like, but my preference is long-grain white rice. Other varieties such as medium-grain, arborio, and basmati also produce delicious results.
- Rice pudding is best when consumed within 4 days. It should be cooled completely, covered, and stored in the refrigerator. Try serving leftovers for breakfast with a tablespoon of jam (strawberry is fantastic!) stirred through.
Nutrition Information
Serving
1
Calories
292kcal
(15%)
Carbohydrates
48g
(16%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
126mg
(42%)
Sodium
194mg
(8%)
Potassium
341mg
(10%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
378IU
(8%)
Vitamin C
1mg
(1%)
Calcium
178mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292
% 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.