Baked Rice Pudding
User Reviews
5
Baked Rice Pudding
Description
This Baked Rice Pudding begins by simmering white rice in water until tender. The cooked rice is combined with a mixture of beaten eggs, whole milk, granulated sugar, vanilla extract, salt, cinnamon, and optionally raisins. The combined mixture is poured into a greased baking dish and baked at 325°F in two stages: 30 minutes uncovered, then after stirring and topping with nutmeg, another 20-25 minutes until set and creamy. The pudding's texture is smooth and custardy, with the rice adding body and chew. The vanilla and cinnamon provide warm aromatic notes, complemented by the optional raisins' sweetness.
This dessert can be stored in the refrigerator up to five days or frozen for up to three months. Reheating smaller portions in the microwave or warming larger amounts in the oven will restore its creamy texture. Using short-grain rice like Arborio or Carnaroli is ideal for creaminess but long-grain alternatives can be used. Whole milk enhances the pudding’s richness. This recipe is a comforting way to use leftover cooked rice or make a traditional baked rice dessert.
Ingredients
- 1 cup white rice uncooked
- 2 cups water
- 3 egg 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.
Notes
- Short-grain rice varieties like Arborio or Carnaroli are preferred for creaminess, but long-grain rice such as Basmati or Jasmine can be used.
- Store leftover pudding covered in the baking dish or in individual airtight containers; refrigerate up to 5 days or freeze up to 3 months.
- Reheat smaller portions in the microwave. For larger portions, thaw first if frozen, then warm in a 300°F oven covered with foil for 15-25 minutes.
- Remove foil in the last 5 minutes of reheating to achieve a crisper top.
- Using whole milk enriches the pudding’s texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 213 kcal
% 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.
User Reviews
Overall Rating
5
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