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.

A slice of baked rice pudding topped with whipped cream on a light gray plate.


 

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.

Baked rice pudding in a baking dish and two slices on a plate.

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:

  1. In a large mixing bowl, whisk together the milk, sugar, eggs, salt, vanilla extract, and spices.
  2. Add in the cooked rice and break up any clumps as you stir.
  3. Transfer the mixture into a greased 2.5qt baking dish.
  4. Bake uncovered at 350F for 1 hour or until the custard is set. 
two process pictures of how to make baked custard rice pudding

Variations:

  • 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.
A slice of custard rice pudding with whipped cream on a plate with a wooden spoon,

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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.

4.88 from 24 reviews

Baked Rice Pudding

Yield: 8 servings
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Author: Lily Ernst
Course: Breakfast, Dessert, Snack
Method: Bake
This decadent rice pudding is soft with a custard-like texture and scented with cinnamon and nutmeg.
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Ingredients

  • 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

Instructions
 

  • 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.
    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
  • Stir in the cooked rice, breaking apart any clumps. Pour the mixture into the prepared baking dish.
    2 cups cooked rice
  • Bake for 1 hour or until the custard is set.

Notes

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.
Calories: 204kcal, Carbohydrates: 34g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 132mg, Potassium: 176mg, Fiber: 0.3g, Sugar: 23g, Vitamin A: 238IU, Vitamin C: 0.01mg, Calcium: 129mg, Iron: 0.4mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe very slightly adapted from Hot Eats and Cool Reads.