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Baked Rice Pudding

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4.6 from 27 votes
This Baked Rice Pudding with a brulee topping is rich with eggs, sugar, raisins, and milk.
Cook Time 2 hours
Total Time 2 hours 15 minutes
This Baked Rice Pudding with a brulee topping is rich with eggs, sugar, raisins, and milk. https://www.lanascooking.com/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!

This Baked Rice Pudding with a brulee topping is rich with eggs, sugar, raisins, and milk. https://www.lanascooking.com/baked-rice-pudding/

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.

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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 baking dish for Baked Rice Pudding

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

Mixing ingredients for 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.

Making a bain marie

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.

Baked Rice Pudding

Allow the pudding to cool for about 30 minutes.

Make the brulee topping

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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This Baked Rice Pudding with a brulee topping is rich with eggs, sugar, raisins, and milk.  https://www.lanascooking.com/baked-rice-pudding/

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This Baked Rice Pudding with a brulee topping is rich with eggs, sugar, raisins, and milk. https://www.lanascooking.com/baked-rice-pudding/

Baked Rice Pudding

This Baked Rice Pudding with a brulee topping is rich with eggs, sugar, raisins, and milk.
4.6 from 27 votes
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 servings
Calories: 178kcal
Author: Lana Stuart

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

Serving: 1 | Calories: 178kcal | Carbohydrates: 24g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 153mg | Fiber: 1g | Sugar: 13g

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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41 Comments

  1. 5 stars
    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!

  2. 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

  3. 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

  4. 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.

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

    1. 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 :-)

  6. 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!

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