Easy Baked Rice Pudding
The Best Baked Rice Pudding Recipe Ever – This cozy dessert is easy to make with a handful of pantry staples and warm spices. It’s a rustic, sweet, and comforting dish that’s sure to delight!
Why We Love This Rice Recipe
There’s nothing quite as comforting as warm rice pudding. It’s a classic dish that features pieces of tender rice and plump raisins in a rich, sweet, cream and cinnamon custard base. Every bite has a delightful balance of textures and flavors!
This old-fashioned dessert is a must-have around the holidays. Although it’s easy to make on the stovetop, our Baked Rice Pudding recipe is perfect for potlucks served in a pretty casserole dish.
One look at that golden brown topping will have guests clamoring to dive in!
Ingredients You Need
- Dried white rice – or cooked and cooled white rice
- Half & half – for the richest and creamiest pudding
- Eggs – the larger the better
- Granulated sugar – white sugar (or brown sugar, coconut sugar, or even maple syrup)
- Vanilla extract – for a deep, rich flavor
- Spices – ground cinnamon, ground nutmeg, and a pinch of salt
- Raisins – purple or golden
How to Make Baked Rice Pudding
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.
Next, set a large saucepan 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.
When 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 and cooled rice.
Add raisins, and 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.
Pro Tip: 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 dish to cool and sit for at least 20 minutes. The rice pudding will thicken and set during this time.
Serving Suggestions
Enjoy baked rice pudding for a comforting dessert on a chilly weekend. Bring to potlucks or serve at holiday gatherings for an impressive dish (that’s actually super easy to make!)
You can add a dollop of whipped cream and a sprinkle of cinnamon, if you like, for an extra festive touch.
I also love to enjoy a bowl for a sweet breakfast treat! It’s delicious cold from the fridge or reheated briefly in the microwave.
Recipe Variations
Mix things up! Add or swap raisins with any of these extra goodies:
- Diced apples
- Dried cranberries
- Dried pineapple chunks
- Chopped dried apricots
- Chopped almonds or pecans
Also, feel free to omit the raisins entirely for a smoother rice pudding.
Frequently Asked Questions
What kind of rice is best for rice pudding?
Any kind of long-grain white rice is great. Jasmine rice is my favorite for its taste and texture.
Is rice pudding healthy?
Although delicious, I would not consider rice pudding to be a healthy dish. The half & half and sugar are not the healthiest of ingredients… But, c’mon, it’s totally worth it for an occasional indulgent treat!
How long do leftovers last in the fridge?
Cool completely, transfer to an airtight container, and keep the baked rice pudding in the fridge for up to 4 days.
Can I make rice pudding on the stovetop?
Of course, you can! Although this recipe is crafted for baking, it can easily be tweaked for the stovetop. It won’t have the toasty brown top, but will still be creamy and delicious.
Cook the rice and mix the ingredients as directed below. Then pour the contents into a saucepan and simmer over medium to medium-low heat, until the custard thickens to a gravy-like consistency. Stir as it simmers to keep the rice from boiling, so it doesn’t burn the bottom.
Looking for More Easy Dessert Recipes? Be Sure to Also Try:
- Best Homemade Chocolate Pudding
- Thai Mango Sticky Rice
- Apple Brown Betty (Old-Fashioned Recipe)
- Impossible Pie (Easy Coconut Pie)
- Blackberry Bread Pudding
Easy Baked Rice Pudding Recipe + VIDEO
Ingredients
- 1 cup dried white rice or 3 cups cooked rice
- 4 cups half & half
- 3 large eggs
- 2/3 cups granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup raisins black or golden
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 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
Nutrition
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This was such a nice cozy treat! The creamy texture was everything!
My great-grandmother used to make rice pudding all the time and I was craving it, this recipe is so good and dare I say better than hers ;)
My husband LOVED this. It has always been his favorite so thank you for this recipe!
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