Baked Rice Pudding (video)
This decadent rice pudding is soft with a custard-like texture and scented with cinnamon and nutmeg. It’s made with cooked rice and baked in the oven for an easy and convenient treat.
What is rice pudding?
Rice pudding is a dish made with rice combined with milk and sugar, and flavored with common ingredients like cinnamon, nutmeg, vanilla, and raisins. It can also be made savory, similar to risotto. It can be served as a meal, side, or dessert.
Baked vs. stovetop method:
Baked rice pudding is thicker and has more of a custard-like texture to it. Stovetop rice pudding is creamier and has more of a porridge-like texture. They are both equally delicious.
Why this recipe is so great:
- Made with cooked rice – This recipe is a great way to use up leftover rice. So give that leftover rice in your fridge a makeover and turn it into an amazing dessert!
- No stovetop required – There is no scalding the milk or tempering the eggs, so no time wasted or risk of burning or scrambling the custard mixture. All you have to do is mix everything up and bake.
- Served many ways – You can enjoy this rice pudding warm or cold, for breakfast or dessert, or even as a snack.
- Here are some reviews:
“I love rice pudding haven’t made it since I was a kid. THIS WAS THE BEST I’VE EVER HAD. It came out to the “T” as you instructed. So creamy and delicious and vanilla AND CINNAMONY. SMELLS AS GOOD AS IT TASTES! THANK YOU!” – Janet
“Just put in oven to bake, this is the second batch in three weeks, first one was Great really good, just like my mom uses to make. Waiting for this to get done 😊. Super recipe” – Henry
How to make baked rice pudding:
- In a large mixing bowl, whisk together the milk, sugar, eggs, salt, vanilla extract, and spices.
- Add in the cooked rice and break up any clumps as you stir.
- Transfer the mixture into a greased 2.5qt baking dish.
- Bake uncovered at 350F for 1 hour or until the custard is set.
- Rice – You can use any type of white or brown rice except wild rice.
- Spices – Feel free to use any or a combination of your favorite spices like cinnamon, nutmeg, cloves, or cardamon.
- Sugar – White or brown sugar works.
- Add-ins – You can add 1/2 a cup to 1 cup of dried fruit like raisins or chopped nuts like walnuts or chopped fresh fruit like apples if you wish.
You might also like:
- Instant Pot Rice Pudding
- Apple Pie Rice Pudding
- Vanilla Panna Cotta
- Sticky Toffee Pudding
- Croissant Bread Pudding
Note: In the video, I stirred the pudding halfway through baking and served it warm. In the photos, I left the pudding undisturbed in the oven and served it cold. Both topped with whipped cream because that’s the way I like it:)
Did you make this recipe? Please kindly leave a comment with your star rating below.
Baked Rice Pudding
- Total Time: 1 hour 5 minutes
- Yield: 6-8
This decadent rice pudding is soft with a custard-like texture and scented with cinnamon and nutmeg.
- 2 cups cooked rice
- 3 cups whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Preheat oven to 350F and grease a 2.5qt baking dish.
- In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
- Stir in the cooked rice, breaking apart any clumps. Pour the mixture into the prepared baking dish.
- Bake for 1 hour or until the custard is set.
Leftover rice pudding can be stored covered up in the fridge for up to 3 days.
To freeze – place the completely cooled rice pudding in a freezer-friendly container and store in the freezer for up to 3 months. Thaw overnight in the fridge. Serve cold or warm up in the microwave, loosely covered, for a few seconds.
- Prep Time: 5 min
- Cook Time: 60 min
- Category: dessert, breakfast, snack
- Method: bake
- Cuisine: American
Keywords: baked rice pudding recipe, custard rice pudding
Recipe very slightly adapted from Hot Eats and Cool Reads.
55 Comments on “Baked Rice Pudding (video)”
Easy to make. Taste great. I added extra sugar and a little allspice.
Wonderful to hear and thank you for your feedback!
Absolutely the best I added 1 extra egg And 1 extra cup of milk
I made this recipe using 3 cups of leftover holiday Egg Nog instead of milk! I used only 2 eggs and 1 Tbsp packed brown sugar and omitted the granulated sugar. I added a little less cinnamon and nutmeg as there was already some in the egg nog. Added a few raisins. Baked as directed. It was absolutely delicious! Thanks for the great recipe!
You’re very welcome and great idea using leftover eggnog – yum!
This rice pudding is delicious I’ll never use any other recipe but this thank you for sharing.
You’re very welcome, Wanda! I’m so glad you like it and thank you for your kind words:)
Delicious!, very easy ,,best rice pudding I’ve ever had,,Thank You,
You’re very welcome, Ann! So glad you like it:)
I’ve tried many recipes over the years trying to find the old one I lost. and this one is closest to it. I add 1 cup of raisins.
I’m happy to hear this is closest to the one you remember. Enjoy and thank you for your feedback!
Made this recipe using half and half instead of milk. It was perfect.
May add raisins next time. A very easy and delicious recipe.
Thank you and so glad you liked it!