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Old-Fashioned Baked Rice Pudding Recipe

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4.2 from 53 reviews

This Old-Fashioned Baked Rice Pudding is a comforting, creamy dessert made with cooked rice, eggs, milk, and warm spices. Baked slowly in a water bath until perfectly set, it’s topped with a cinnamon-sugar crust that’s browned under the broiler for a delightful finish. Serve it warm or chilled for a nostalgic treat that’s perfect any time of year.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 3 cups whole milk
  • 3 large eggs (lightly beaten)
  • ⅔ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1 ½ cups cooked long grain white rice
  • ½ cup raisins (optional)

Topping

  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare: Preheat your oven to 300°F (150°C). Butter a 2.5-quart baking dish thoroughly and set it aside to ready the vessel for the pudding.
  2. Mix Wet Ingredients and Spices: In a medium bowl, combine the whole milk, lightly beaten eggs, ⅔ cup granulated sugar, vanilla extract, salt, ground cinnamon, and ground nutmeg, mixing until fully integrated to create a fragrant custard base.
  3. Add Rice and Raisins: Stir in the cooked long grain white rice along with the optional raisins until evenly distributed throughout the milk-egg mixture.
  4. Pour into Baking Dish: Carefully pour this milk and rice mixture into the prepared buttered baking dish, ensuring not to spill and distributing it evenly.
  5. Set up a Water Bath: Place the baking dish into a larger pan filled with hot water reaching about 1 inch up the sides of the casserole to ensure gentle, even heat during baking.
  6. Initial Bake: Bake uncovered at 300°F for 30 minutes, allowing the pudding to start setting while maintaining moisture.
  7. Stir Pudding: Remove from the oven and give the rice pudding a good stir to redistribute heat and texture.
  8. Continue Baking: Return the dish to the water bath and bake for an additional 50 to 60 minutes, or until a thin knife inserted in the center comes out clean, indicating the pudding is fully set.
  9. Prepare Topping: In a small bowl, mix together 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon for the topping.
  10. Broil to Brown: Sprinkle the cinnamon sugar topping evenly over the pudding, then place under a hot broiler briefly to brown and caramelize the surface.
  11. Serve: Serve the rice pudding hot for a comforting dessert or chill it to enjoy cold, according to preference.

Notes

  • Using a water bath (bain-marie) helps prevent the pudding from cracking or curdling by distributing heat evenly.
  • Raisins are optional but add a pleasant chewy texture and sweetness; you can substitute with other dried fruits if preferred.
  • Make sure to stir the pudding halfway through baking for consistent texture.
  • Keep an eye on the pudding while broiling to avoid burning the cinnamon sugar topping.
  • This pudding can be refrigerated and served cold; flavors improve after sitting overnight.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/old-fashioned-baked-rice-pudding-recipe/