Baked Rice Pudding Recipe

Ingredients

• 185 g (1 cup)dried white rice (or 710 g / 3 cups cooked rice)
• 946 ml (4 cups)half-and-half
• 3large eggs
• 133 g (⅔ cup)granulated sugar
• 7.5 ml (1½ teaspoons)vanilla extract
• 5 ml (1 teaspoon)ground cinnamon
• 2.5 ml (½ teaspoon)ground nutmeg
• 2.5 ml (½ teaspoon)salt
• 110 g (¾ cup)black or golden raisins

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Choose a 23 × 23 cm (9 × 9-inch) baking dish or a 28 cm (11-inch) round quiche dish, grease it and set it aside.

2. 2

   Cook the rice

   Cook the dried rice in a large saucepan according to the packet instructions. This commonly means simmering 185 g (1 cup) rice with 475 ml (2 cups) water, covered, for 15–20 minutes. Fluff the cooked rice and leave it to cool. If using cooked rice, skip this cooking step.

3. 3

   Whisk the custard

   Once the rice has cooled, whisk the half-and-half, eggs, sugar, vanilla, cinnamon, nutmeg and salt together in a large bowl.

4. 4

   Add rice and raisins

   Stir the cooked rice and raisins into the custard mixture until they are evenly coated.

5. 5

   Bake the pudding

   Spoon or pour the mixture into the prepared dish and spread it into an even layer. Bake for 35–45 minutes, until the edges are set and the centre still wobbles. Allow 35–40 minutes for an 11-inch round dish or 40–45 minutes for a 9 × 9-inch dish.

6. 6

   Rest before serving

   Remove the dish from the oven and leave the pudding to stand for at least 20 minutes. Serve warm or at room temperature.

What is baked rice pudding?

Rice pudding is a familiar comfort dessert in many parts of the world, with recipes shaped by local ingredients and traditions. This American-style version bakes cooked rice in a sweet, spiced custard.

Half-and-half gives the mixture its creamy base, while cinnamon, nutmeg and raisins bring a gently old-fashioned flavour. Baking it in one dish makes it straightforward to prepare and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 8g protein, 51g carbs, 16g fat.

The rice and sugar provide most of the carbohydrates, while half-and-half contributes much of the fat and the eggs supply protein. Serve a portion with fresh fruit if you would like to balance the rich pudding with something lighter.

Choose the rice

White rice: The recipe starts with dried rice, cooked separately before it goes into the custard. Follow the packet directions, then fluff it and let it cool so it is easier to mix in.

Cooked rice: The listed alternative is 3 cups of cooked rice. Use it in place of the dried rice and begin with the custard rather than cooking another batch.

Mix a smooth custard

Whisk first: Combine the half-and-half, eggs, sugar, vanilla, spices and salt before adding the rice. A thorough whisk helps distribute the seasonings and sugar through the liquid.

Fold in gently: Stir the rice and raisins through until coated, rather than mashing the grains. This keeps the mixture even while leaving the rice distinct.

Read the doneness cues

Set edges: The perimeter should look set when the pudding comes out of the oven. The centre is meant to remain slightly jiggly, as it will continue to settle while resting.

Dish size: A wider 11-inch round dish takes about 35–40 minutes, while a 9 × 9-inch dish takes about 40–45 minutes. Start checking at the shorter end of the time range.

Allow time to rest

Cooling rice: Letting the rice cool before mixing it into the eggs and half-and-half makes the stages easier to manage. It also avoids adding freshly cooked, steaming rice to the custard.

After baking: Leave the pudding to stand for at least 20 minutes before serving. The rest gives the soft centre time to settle and makes portions easier to spoon.

Serve it simply

Temperature: This pudding is intended to be served warm or at room temperature. If serving warm, let it complete its rest first rather than cutting into it straight from the oven.

Pairings: Serve it on its own as a cosy dessert, or alongside fresh fruit for a fresher contrast. The cinnamon, nutmeg and raisins already give each portion plenty of flavour.

Recipe notes & tips

• Grease the baking dish well so the pudding is easier to serve.
• Let the cooked rice cool before mixing it with the custard ingredients.
• Whisk the eggs and half-and-half thoroughly before adding the rice.
• Check the centre near the start of the baking-time range; it should still wobble slightly.
• Rest the baked pudding for at least 20 minutes before serving.

Variations

• Golden raisins: Use golden raisins in place of black raisins for a different look.
• Black raisins: Choose black raisins for the classic version listed in the recipe.
• Cooked rice: Use 3 cups of cooked rice to skip the rice-cooking stage.
• Round dish: Bake in an 11-inch round quiche dish and begin checking at 35 minutes.
• Square dish: Use a 9 × 9-inch dish and allow 40–45 minutes in the oven.

Common mistakes to avoid

• Adding hot rice: It is harder to combine neatly; fluff the rice and let it cool first.
• Skipping the dish grease: The pudding may be harder to serve; grease the baking dish before filling it.
• Overbaking the centre: The pudding can lose its intended soft texture; remove it when the edges are set and the centre still jiggles.
• Using the wrong timing: Dish size affects the bake; use the shorter range for the 11-inch dish and the longer range for the 9 × 9-inch dish.
• Serving immediately: The centre has not had time to settle; leave the pudding to rest for at least 20 minutes.

How to store

Cover and refrigerate leftovers once cooled, and eat within 3–4 days. Reheat individual portions gently in the microwave or serve them chilled or at room temperature.

Frequently asked questions