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Baked Rice Pudding

  • Author: Lily Ernst
  • Prep Time: 5 min
  • Cook Time: 60 min
  • 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


  1. Preheat oven to 350F and grease a 2.5qt baking dish.
  2. In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
  3. Stir in the cooked rice, breaking apart any clumps. Pour the mixture into the prepared baking dish.
  4. 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.

  • Category: dessert, breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: baked rice pudding recipe, custard rice pudding