Baked Rice Pudding

Total Time:
1 hr 45 min
5 min
10 min
1 hr 30 min

6 servings

  • 1 cup cooked rice
  • 2 1/2 cups milk
  • 3 large eggs, lightly beaten
  • 3/4 cup sugar
  • 3/4 cup raisins
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.

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    This was SOOO GOOD! I think the only thing I would change is half the sugar and add 1/2 a cup more raisins. Other than that this won rave reviews in my house. Thank you Paula! :D
    Very disappointed with this recipe. I followed the directions and ended up with a clear liquid seeping out from the bottom. What a waste of good ingredients and it was also too sweet.
    Eh, I thought this recipe fell flat. I love rice pudding, but this is not really a rice pudding recipe. This recipe makes a nice custard with some weird rice and raisin mix at the bottom, and I found it a bit too sweet. If you love custard you might like this but honestly you might as well just make custard.
    I loved the simple rice pudding; added more rice & used the italian arboria rice; used canned milk (which I happened to have) and increased milk by a 1/4 cup 2% milk; used golden raisans & it was perfectly delicious. I especially love this as a breakfast :-)
    I love the creaminess part
    Never again do I have to search for a good rice pudding recipe having tried this. One word describes Paula's baked rice pudding...PERFECT.
     The custard, which I too stirred into the rice after 30 minutes of baking, is a wonderful addition. Next time I will purposefully add more, as I love the creaminess of it.
     Please follow directions exactly--no substitutions--and you will not be sorry.
     Thank You Paula.
    Didn't like the recipe. I doubled the ingredients and it was way to much milk! Was looking for a rice recipe my mother used to make in France when I was little and this wasn't it. She cooked the rice directly in milk and then added the other ingredients before baking it with a caramel sauce (made with water and sugar in the bottom. Always came out perfect, this one didn't ! 
    This is not the first time I follow one of Paula's recipe that doesn't come up right !
    I have my mom's recipe for baked rice pudding. One of my favorite food memories! It doesn't have caramel on bottom but you could easily add that. It is rather dense and not custardy so we always add a little cream or milk to it before eating. Happy to send to you if you want. The recipe is likely originated in Canada.
    Great!!!!!!!! I added 1 cup of cooked rice.  
    exchanged the white rice for brown rice.  
    I also added 1/4 stick of butter and 
    In lue of milk i used 1 cup of sweet and 
    Condenced milk mixed with 11/2cups water 
    Cooked it at 400 for 45 mi. LOVED IT!!!!
    This is more of a mediocre custard with rice and raisins than a rice pudding. The rice and raisins settle no matter what and the egg/milk mixture is basically the top of the desert.
     I did like how the sugar settled with the rice and gave it a nice syrop, and I like that you cut out portions rather than scoop out the desert.
     I changed it up a bit and added 2 cups of cooked rice and used dried currants instead of raisins.
     Not one of my favourite recipes for rice pudding, but I've made it several times, so there must be something good about it!
    This is a very easy recipe and probably be much better if I had not decided to use Almond Soy milk instead of whole milk.. I'm going to try it again and follow the recipe. The other note is to be sure to add the cinnamon and nutmeg after baking. I didn't do that either and the spices floated to the top in a great mess. I should know better. Only one adjustment per recipe. An experiment gone awry! But they say you never know until you try, right?!
    I tried this recipe and I must have done something wrong. The rice settled to the bottom the custard to the top and when I tried cutting a square the rice was set up like a brick. The custard was tasty but it was not rice pudding. I expected the rice to be softer and spread throughout the custard. What did it do wrong? I followed the recipe to the letter.
    I always look for recipes to get ideas but this is by far the best one for rice pudding. I love Paula, honestly I usually just use her recipes. Great recipe
    This was perfect. I was looking for a recipe like my grandma use to make and this hit the spot. I will make this again.
    umm, umm good! I grew up eating rice pudding so I was kinda nervous to try one my mom didn't make. I'm so glad I did. I used brown rice instead of white and only two eggs. I didn't use the nutmeg or raisins because I really don't care for them baked but I did sprinkle brown sugar and cinnamon on top. Will be making this again. 
    Thanks Paula, you are the best :
    Excellent. I only used 2 eggs but it came out great
    Yummy! Reminds me of the one my grandmother used to make! Easy to make also.
    This is an average recipe so don't expect miracles. I make this quite often. I usually cook only the rice the day before and let it sit overnight. Despite this the rice will still settle on the bottom with the custard on top for the most part. Add the cinnamon at the very end bc if you add it before you bake it, it will float on the surface. You have to cook it in a water bath and monitor your oven temperature with a thermometer and make sure the water is very hot before adding it in the oven to prevent that scrambled eggs some reviewers complain about! Try another recipe for special guests. I make this only when I have left over ingredients.
    I really love this recipe. Its very easy to make and very good, of course I alter it to my taste and cut out the nutmeg due to I don't like the the taste of it. I would recommend this to anyone. My daughter really love it as a matter of fact we have some in the oven right now.
    I made this exactly as suggested and thought it needed some was very good but, sorry Paula, a little bland and heavy calorie wise.. I altered it a bit and would give it a five star rating: Soak the raisins in (heated to boiling for one minute in microwave coconut rum for as long as you can beofre draining and adding to rice mixture; mix the spices right into the rice mixture; reduce sugar by adding 1/2 cup Splenda Sugar Blend; use unsweetened coconut milk for the reg milk;add 1/4 tsp baking poweder; let ingredients sit out for 30 min so the chill come off all the ingredients before mixing and baking ;stir 45 min into baking. I didnt have a metal pan for the water bath so I used a glass pan. Turned out creamy and very comforting. Def a good base recipe for rice pudding!! TY Paula and FNW!
    I didn't have raisins so used dried cherries instead.Yum!!!
    Made this for my dinner guests! It was a hugh hit! Thank you Paula Deen!
    I made this rice pudding just as directed except I omitted the nutmeg. My family does not care for this flavor. I used boil in bag rice that we had left over from last night and this dish turned out great. Everyone loved it! The texture was great and nothing separated as some other reviewers stated. I copied the recipe and my family has requested that I add this to my regular schedule of favorites. Thank you Paula Deen and Food Network!
    So easy, even I could do it.
    The recipe tastes good. I substituted Whole Milk for Silk Vanilla Soybean Milk. Added a couple of strawberries to plate with a dallop of whipped topping! Very good!
    Delish! I made a few changes to the recipe, however. I used 1/2 Cup (uncooked Jasmine rice, cooked in 1 C water with 1 teaspoon of (additionalvanilla added to the water (for extra flavor. Then I cut the sugar to 1/2 Cup, substituted a mixture of dried chopped apricots and dried cranberries for the 3/4 C raisins. Increased the cinnamon to 1 teaspoon and added it into the custard mixture. Omitted the nutmeg. Everything else was as written. I did NOT have a problem with the pudding separating from the rice as other reviewers did. It held together beautifully and it was soooo yummy! Thanks Paula!
    love it! the best rice pudding recipe. i added a little rum extract and may add a little crushed pineapple when i serve it.
    This is the rice pudding that my mama used to make. The only difference was that she didn't use nutmeg, but used more cinnamon that she added before baking. I also think she used a little more rice...maybe 1/2 cup more. She also always told me that this turns out better when you use left-over refrigerated rice because it wouldn't be as mushy as using rice that had been cooked the same day. I love this stuff, especially the custard that forms on top. Yummmm!!! Paula, you're the same kind of cook that my mama was....awesome! Love you! :
    I also had the same problem with the rice seperating. It was like the custard came apart. I will go back to my old recipe which does not use eggs as I really do not want a custard. Just the old fashined like my mom used to make, cooked rice, sugar, raisins, milk,and nutmeg.
    I don't know what I could have done wrong but the rice was on the bottom and it was very watery. I couldn't serve this to my family.
    I love rice pudding, but this one was not like traditional southern style. It separated and all the rice was on the top. No one would eat it.
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    Baked Rice Pudding

    Recipe courtesy of Food Network Kitchen