Baked Rice Pudding
This Baked Rice Pudding with a brulee topping is rich with eggs, sugar, raisins, and milk. Enjoy it for a special occasion or just because it’s Tuesday!
Rice pudding is one of those childhood nursery treats that brings forth fond memories for so many people. It’s warm, it’s comforting, and it just plain feels like home.
It’s found in nearly every country of the world and can even vary greatly within countries. There are basically two types of rice pudding, boiled or baked, but they all have similarities. They include rice, of course, along with milk, spices, sweeteners, and usually eggs.
In the U.K., rice pudding is a very traditional dessert with the earliest known recipe called whitepot coming from the Tudor period. Not at all surprising since those Tudors loved their sugar!
Some other names rice pudding is known by around the world include Aaroz con leche, creamed rice, riz au lait, arroz-doce, kheer, and risalamande.
Today I’m sharing my Baked Rice Pudding with a brulee topping. It really is outstanding.
How to Make Baked Rice Pudding
Preheat your oven to 300 degrees.
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.
Add in the milk, rice and raisins, stirring again to thoroughly combine all ingredients. Pour the mixture into the prepared baking dish.
Place the baking dish in a larger pan and fill 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 set 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 it 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.
Serve hot or cold with whipped cream if desired. Makes 6-8 servings.
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Baked Rice Pudding
Ingredients
- 1 tsp. butter softened
- 4 eggs lightly beaten
- 1/4 tsp. salt
- 1/2 cup plus 2 tblsp. sugar
- 2 tsp. vanilla extract
- Grated rind of one lemon
- 3 cups whole milk
- 1 1/2 cups cooked rice
- 1/2 cup raisins
- Topping:
- 2 tblsp. sugar
- 1 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees.
- 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.
- 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 1/2 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.
- Serve hot or cold with whipped cream if desired. Makes 6-8 servings.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Rice Pudding Recipes …
- Rice Pudding from Joy of Baking
- Alton Brown’s Indian Rice Pudding
- Rice Pudding on Simply Recipes
I was looking for a new comfort food dessert that didn’t have flour and found this little gem! I used craisins as I did not have raisins on hand and used jasmine rice. I increased the cooked rice by about a cup and used a combination of heavy cream and milk. Cook time was a little more for me but it turned out beautifully! I drizzled some lemon juice on top of the pudding and then did a brulee of allspice, cinnamon, and brown and cane sugar. Any excuse to use my kitchen torch is already a win in my book :) I have never eaten let alone made a rice pudding and neither had my husband but this is our new favorite dessert! Thank you so much for such a wonderful recipe!
Love your brûléed topping idea. I’ll try that myself soon.
Looks great, but wondering what type of rice did you use?
I use long grain white rice.
I made this today and it was absolutely delicious just as written. This is a keeper for me.
This is fantastic. I increased the cooked rice to a little over 2 cups. It was done about 15 minutes earlier than suggested. GREAT recipe