Baked Rice Pudding

Sweet and creamy baked rice pudding.

Baked Rice Pudding

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cups cooked rice

  • cups milk

  • ½

    cup sugar

  • 4

    large eggs, lightly beaten

  • 1

    vanilla bean

  • ½

    tsp ground cinnamon

  • ¼

    tsp ground nutmeg

  • tsp ground cardamom (optional)

  • cup raisins (optional)


Preheat oven to 325F. Combine all ingredients in a large bowl and whisk until smooth. Pour into an 8×8-inch baking dish. Place baking dish inside a 9×13-inch baking dish. Transfer to oven and fill outside dish with approx. 4 cups of water to make a water bath. Bake for 30 minutes, stir, and then bake for an additional 20 minutes (total time approx. 50 minutes). If you don’t want your pudding to form a “skin” on top of the custard, stir more frequently. Pudding is done when a knife inserted into the center comes out clean and the pudding is set (gently pushing the pan should produce an even jiggle of the custard). Remove baking dish from water bath and cool for at least 20 minutes before serving. Store leftovers in the refrigerator.


Facebook Conversations