Baked rice pudding recipe

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Baked rice pudding recipe



  • 2 cups of cooked rice
  • 4 cups of milk or coconut milk
  • 1-1/2 cups of brown sugar or white sugar (to your liking)
  • 1 teaspoon of vanilla extract
  • 1/2 cup of raisins (optional)
  • A pinch of nutmeg
  • 2 eggs (optional for a custard-like texture)



Prepare your baking dish: Start by preheating your oven to 325 °F (ca. 163 °C). Grease a baking dish, preferably a deep one, to prevent sticking


Combine the essential ingredients: Heat the milk over medium-low heat. Stir in the cooked rice, brown sugar, vanilla extract, a cup of raisins (if using), and a pinch of ground nutmeg


Cook and thicken: Allow the rice mixture to simmer gently for about 15–20 minutes, stirring occasionally. This will help the rice absorb the sweet, creamy goodness of the milk. If you desire a custard-like texture, whisk in two eggs during this step. But, be careful not to let it boil or the eggs will curdle


Transfer to the baking dish: Pour the rice mixture into your prepared baking dish, ensuring it's evenly spread


Bake to perfection: Place the baking dish in the preheated oven and bake for 30–40 minutes, or until the top turns golden brown and a slight crust forms


Cool and serve: Remove the baked rice pudding from the oven and let it cool for a few minutes. You can enjoy it warm or at room temperature. If you prefer it chilled, cover it with plastic wrap and refrigerate it in an airtight container

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