Baked Rice Pudding
A cozy, nostalgic dish that combines creamy custard with baked rice for a comforting dessert.
Ingredients
Main Ingredients
- 2 cups cooked rice
- 3 cups whole milk
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter for greasing the pan
- ½ cup raisins optional mix-in
Instructions
Preparation
- Preheat your oven to 325°F (165°C), and generously grease a 9×13-inch baking dish with 2 tablespoons of unsalted butter.
- In a large bowl, whisk together the whole milk, eggs, sugar, vanilla extract, and ground cinnamon until smooth.
- Stir in the cooked rice. If desired, fold in raisins or other mix-ins.
Baking
- Pour the rice and custard mixture into the prepared baking dish, spreading it evenly.
- Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake for 1½ hours, or until the top is golden brown and a knife inserted in the center comes out clean.
Cooling & Serving
- Carefully remove the baking dish from the water bath and let it cool for 15-20 minutes before serving warm.
- For a chilled version, refrigerate for at least 2 hours before serving.
Notes
Serve warm or chilled, topped with extra cinnamon or fresh fruit. Pairs well with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3-5 days, or freeze portions for up to a month.