Baked Rice Pudding

The online world is a funny place, isn’t it? I have an online friend called Vi. I met Vi years ago in an online forum for people who wanted to share ideas and recipes about canning and preserving food. Vi was a regular poster in the group for a long time, posting all about her canning adventures, her cats, her ducks and other animals. Everyone in the group looked forward to her colorful, chatty posts, but a few years back she left the membership and that group never was quite the same after that.  Most of the personality and energy of the group was gone after Vi left.

Fast forward a year or so to when I started using Facebook. I don’t remember exactly how, but Vi and I reconnected on Facebook. I was so happy to make that connection again and we still communicate regularly through Facebook. Ever since I started writing this blog, Vi has hounded me been requesting that I post a recipe for rice pudding. She aggravates asks me at least twice a day once a month when I’m going to make some rice pudding. So, without further ado – this one’s for you Vi!

There are basically two kinds of rice pudding – the creamy stovetop kind and the custardy baked ones. We like both equally well but I think this baked one with a brulee topping is just outstanding.

1 tsp. butter, softened
4 eggs, lightly beaten
¼ tsp. salt
½ cup plus 2 tblsp. sugar
2 tsp. vanilla extract
Grated rind of one lemon
3 cups whole milk
1 ½ cups cooked rice
½ cup raisins
Topping:
2 tsp. sugar
1 tsp. cinnamon

Preheat your oven to 300 degrees.

Baked Rice Pudding

Prepare a 2 quart casserole or baking dish by coating it generously with the softened butter.

Baked Rice Pudding

In a large mixing bowl, combine the eggs, salt, sugar, vanilla and lemon rind. Stir well to combine.

Baked Rice Pudding

Add in the milk, rice and raisins, stirring again to thoroughly combine all ingredients. Pour the mixture into the prepared baking dish.

Baked Rice Pudding

Place the baking dish in a larger pan and filled with hot water to within 1” of the top of the baking dish. To make this easier to handle, I place my filled baking dish in the empty larger pan. Then sit it on the oven rack and add the water. Much easier than trying to carry the pan filled with hot water and pudding all together! Bake uncovered for 1 to 1 ½ hours. Stir well after the first 30 minutes of baking. Continue baking until a knife inserted near the center comes out clean. Start checking after the first full hour of cooking and remove immediately when done. Do not overcook.

Baked Rice Pudding

Allow the pudding to cool for about 30 minutes.

Baked Rice Pudding

Combine the sugar and cinnamon in a small bowl. Sprinkle over the cooled pudding. Place under the broiler (or use a torch) until the topping is melted and bubbly.

Serve hot or cold with whipped cream if desired. Makes 6-8 servings.

Enjoy!

Baked Rice Pudding
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 tsp. butter, softened
  • 4 eggs, lightly beaten
  • ¼ tsp. salt
  • ½ cup plus 2 tblsp. sugar
  • 2 tsp. vanilla extract
  • Grated rind of one lemon
  • 3 cups whole milk
  • 1 ½ cups cooked rice
  • ½ cup raisins
  • Topping:
  • 2 tsp. sugar
  • 1 tsp. cinnamon
Instructions
  1. Prepare a 2 quart casserole or baking dish by coating it generously with the softened butter. In a large mixing bowl, combine the eggs, salt, sugar, vanilla and lemon rind. Stir well to combine. Stir in the milk, rice and raisins, stirring again to thoroughly combine all ingredients.
  2. Place the baking dish in a larger pan and filled with hot water to within 1” of the top of the baking dish. Bake uncovered for 1 to 1 ½ hours. Stir well after first 30 minutes of baking. Continue baking until a knife inserted near the center comes out clean. Start checking after the first full hour of cooking and remove immediately when done. Do not overcook.Allow the pudding to cool for about 30 minutes. Combine the sugar and cinnamon in a small bowl. Sprinkle over the cooled pudding. Place under the broiler (or use a torch) until the topping is melted and bubbly.
  3. Serve hot or cold with whipped cream if desired. Makes 6-8 servings.
Notes
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Comments

    • says

      Debra, I hope you’ll try it and like it. It’s a little different since it has a baked custard texture rather than the creaminess of a stovetop rice pudding. But I think the brulee topping is what really makes it special :-)

  1. peg says

    I love this recipe it is soooo easy but most of all delicious! It didn’t last long at my house. I used splenda instead of sugar because hubby is diabetic and it was great.

  2. Dawn says

    Ooh, I haven’t eaten this in years…my Grandma used to make this with our leftover dinner rice. Your blog makes me miss living in southwest Georgia so much–born and raised in Albany. Food is simply not the same on the west coast!

  3. Debbie says

    Is that really only 3 teaspoons of cinamon & sugar on top of the pudding? It looks like a lot more in the photo. Hoping to make this soon!

    • says

      Debbie – I think that should have been tablespoons instead of teaspoons. Thanks for pointing it out – I’ll correct the recipe.

  4. Amy says

    This looks good, I hope I have time to make it tomorrow. One question, why wait 30 minutes before adding the topping?

    • says

      Hi Amy – I like to let the pudding cool some so that the brown sugar doesn’t melt immediately on contact with the surface. I want to put it under the broiler to melt instead. Of course, you can do whatever you like :-)

  5. Alice Crawford says

    Talk about COMFORT FOODS!!
    Thanks for all these good recipes and your hard work…and funny ways :). I was beginning to think southerners lacked a sense of humor.
    Years and years ago I made rice pudding but never pre-cooked it. It seemed to take about the same time to cook which on reading your recipe sort of surprises me. Thinking about it, I would imagine that you would lose some of the starch in the cooking water. Hmm? Also, by cooking it
    it doesn’t reduce the baking time. I’ve always added the cinnamon right into the rest of the ingredients before baking. I’m think I’ll like the topping your recommend but continue to add it to the first part too. A Yankee in Lawrenceville, Ga.

  6. vi says

    hey lana, a thingie about this url appeared in my emails today
    it’s eerie cause i am casting around thinking about rice pudding (must be a seasonal thing no?)

    i am considering making a vat of it……. and actually freezing some individually…

    oh and……we got a new duck today…who got her foot frozen a bit….. so she’s come here to recover….she’ won’t be going back
    she’s now living here with my guys

    stay warm

    vi

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