Baked Rice Pudding

Print Recipe

This decadent rice pudding is soft with a custard-like texture and scented with cinnamon and nutmeg.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 204

Author Lily Ernst

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.

Nutrition