Homemade Rice Pudding Recipe
Baked Rice Pudding is a cozy, custard-style dessert made with simple ingredients like cooked rice, eggs, raisins, and warm spices. It has all the classic flavor just like grandma used to make.
Servings: 6
Calories: 449kcal
Cost: 5
Equipment
- 9x13 glass baking dish , or similar size
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3 cups milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 cups cooked rice , cooled (leftover rice works great!)
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F.
- Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.4 large eggs, 3/4 cup granulated sugar, 3 cups milk, 1 cup heavy whipping cream
- Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, 3 cups cooked rice, 1 cup raisins
- Pour mixture into a greased, oven-safe casserole dish at least 9x9, or into individual ramekins.
- Place the filled casserole dish inside a larger, oven-proof dish. Add about 1-2 inches of hot water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
- If using a 9x13 or similar size pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). If using 9x9, you may need to add 15-20 minutes until the top has set. Serve warm.
- Leftovers store well in the refrigerator for up to 5 days.
Video
Notes
Make Ahead Instructions: Cook the rice up to several days ahead of time.
Nutrition
Calories: 449kcal | Carbohydrates: 74g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 126mg | Potassium: 514mg | Fiber: 2g | Sugar: 33g | Vitamin A: 522IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 1mg
Recipe Link
Recipe Video
