Baked Rice Pudding

Total Time:
1 hr 45 min
Prep:
5 min
Inactive:
10 min
Cook:
1 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.2 135
Perfect baked rice pudding with a silky layer of custard at the top. Not at all like the boring rice pudding that can be made on the stove. I doubled the rice (which i think you can do or not, depending on your preference) and thought it was great. item not reviewed by moderator and published
Made this - I did not like it. there was a thin custard layer at the top which was fine but it was the taste - it just did not blend well baking, lacked flavor of a recipe I used that was made by cooking only. Will not make this again - too much time for not very good results when the pan method was faster and tastier item not reviewed by moderator and published
I just HAD to make this, after reading so many horribly negative reviews and looking at the ingredients, sounded just like a perfectly good rice pudding..Well, mine was awesome. I only had a cup of milk, so that's all I used (short a 1/2 cup) and after reading comments that it was too sweet, I cut back on the sugar just a tad. I also added a couple of tablespoons of melted butter..and OMG, best rice pudding I have every made. For those of you that said it should be creamy, try looking up 'creamy rice pudding'. But this recipe produces rice pudding the way I expect it to be. Consistency, taste and everything. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
ITS NOT WHAT I WAS EXPECTING . RICE SETTLED AND THE TOP NEVER REALLY STARTED TO TURN GOLDEN. IT WAS A GOLDEN COLOR FROM EGGS. AND WHERN IT STARTED TO BROWN AT EDGES IT WAS 3 HOURS LATER. MAYBE TEMP SHOULD BE 350 AND STIR IN MIDDDLE OF COOKING. WILL TRY 1 MORE TIME. item not reviewed by moderator and published
The rice sinks to the bottom and the top is just thin custard. I didn't care for it and neither did the family. item not reviewed by moderator and published
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 :-) item not reviewed by moderator and published
I love the creaminess part item not reviewed by moderator and published

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Baked Rice Pudding

Recipe courtesy of Food Network Kitchen