Your family will love this Baked Rice Pudding with its luscious brûlée topping. The pudding uses cooked rice and is rich with milk, raisins, eggs, and sugar, making it a great choice for special occasions or when you simply crave a mid-week treat!
Baked 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 region 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, whitepot, originating in the Tudor period. Not at all surprising since those Tudors loved the sugar!
Some other names by which rice pudding is known around the world include Arroz con leche, creamed rice, riz au lait, arroz-doce, kheer, and risalamande.
I’m sharing my Baked Rice Pudding with cooked rice and a brulee topping. It really is outstanding.
— This post was originally published on February 1, 2011. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 2 Hours, 15 Minutes
Servings: 6
Primary Ingredient(s): Cooked rice, whole milk, butter, eggs, sugar, lemon zest, raisins, cinnamon
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I was looking for a new comfort food dessert that didn’t have flour and found this little gem! 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!”
— Jaimi Brantley
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Ingredient Notes
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- Butter – Use a generous amount of butter for prepping the baking dish. It will make serving the pudding much easier.
- Sugar – Just plain old white granulated sugar is all you need.
- Lemon zest – The grated rind of one lemon is all you need.
- Milk – Whole milk is a must for rice pudding. Lower fat versions just won’t give you the richness you want. For an even more delicious pudding, consider using half-and-half and adding some heavy cream as well.
- Cooked rice – I prefer long grain white rice for this recipe, but other types such as jasmine, arborio (risotto rice), or basmati will also work.
- Raisins – Adding raisins may be contentious. You either love them or you don’t. Maybe that’s a texture thing? If they’re not something you like, simply leave them out. You could even substitute another dried fruit, such as dates, peaches, or apples, if you like.
- Cinnamon – Ground cinnamon is used in the brulee topping for maximum flavor! I really enjoy using Saigon cinnamon for baking. I sometimes also add a pinch of nutmeg to the topping.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make My Baked Rice Pudding Recipe
- Preheat the oven to 300 degrees.
- Prepare a 2-quart casserole dish 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.
Pro Tip
This recipe is perfect for using up leftover rice! If you don’t have leftovers, you can take a few minutes to cook what you’ll need. To make 1 1/2 cups of cooked rice, bring 1 1/2 cups of water to a boil in a saucepan and add 3/4 cup of rice. Reduce the heat to low, cover the pot and let it cook for 20 minutes. Cool the rice briefly and then proceed with the recipe.
- Place the baking dish in a larger pan and carefully pour hot water around the sides of the pan until filled within 1” of the top of the baking dish.
Pro Tip
The water should be simmering. If you start a kettle boiling when you begin mixing the recipe, it should be ready to use by the time you get to this step. To make the water bath (or “Bain-marie”) easier to handle, I place my filled baking dish inside the empty larger pan. I then set those on the oven rack and add the water. Much easier than trying to carry the pan filled with hot water and pudding all together!
- Place the pan and baking dish in the oven and 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 the mixture 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.
Questions About Baked Rice Pudding
This method, known as a water bath or “Bain-marie,” is a basic cooking technique used to create gentle, even heat when baking items such as flans, puddings, or cheesecake. The hot water helps maintain an even temperature and prevents cracking or splitting of the baked item.
Although you can use any “white” rice you like, my preference is long-grain white rice. Other varieties, such as medium-grain, arborio, and basmati, also produce delicious results.
Rice pudding is best when consumed within 4 days. It should be cooled completely, covered, and stored in the refrigerator. Try serving leftovers for breakfast with a tablespoon of jam (strawberry is fantastic!) stirred through.
More Rice Recipes You’ll Like
If you enjoyed this recipe, be sure to also check out these!
Red Beans and Rice
Chicken Wild Rice Casserole
Old Fashioned Southern Brown Rice
Old Fashioned Chicken and Rice
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Baked Rice Pudding
Ingredients
- 1 teaspoon butter softened
- 4 eggs lightly beaten
- ¼ teaspoon salt
- ½ cup sugar
- 2 teaspoons vanilla extract
- Grated rind of one lemon
- 3 cups whole milk
- 1 ½ cups cooked rice
- ½ cup raisins
For the Topping:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 2 quart casserole or baking dish by coating it generously with the softened butter.1 teaspoon butter
- In a large mixing bowl, combine the eggs, salt, sugar, vanilla and lemon rind. Stir well to combine.4 eggs, ¼ teaspoon salt, ½ cup sugar, 2 teaspoons vanilla extract, Grated rind of one lemon
- Stir in the milk, rice and raisins, stirring again to thoroughly combine all ingredients.3 cups whole milk, 1 ½ cups cooked rice, ½ cup raisins
- Pour the mixture into the prepared dish.
- Place the baking dish in a larger pan. Carefully pour hot water around the sides of the pan until filled within 1” of the top of the baking dish. (See notes below.)
- Place the pan and baking dish in the oven and bake uncovered for 1 to 1 1/2 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.
- Allow the pudding to cool for about 30 minutes.
- Combine the sugar and cinnamon in a small bowl. Sprinkle the mixture over the cooled pudding. Place under the broiler (or use a torch) until the topping is melted and bubbly.2 tablespoons sugar, 1 teaspoon cinnamon
- Serve hot or cold with whipped cream if desired.
Notes
- In step 6, the water should be simmering. If you start a kettle boiling when you begin mixing the recipe, it should be ready to use by the time you get to this step. To make the water bath easier to handle, place the filled baking dish inside an empty larger pan. Then set the pan on the oven rack and add the water. It’s much easier than trying to carry the pan of hot water and pudding all together!
- Rice pudding is best when eaten within 4 days. It should be cooled completely, covered, and stored in the refrigerator.
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.
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!
We lived in Albany for about twenty years before moving near Atlanta three years ago. Small world!
I live near Albany, NY : )
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.
Hi Peg – So glad you enjoyed the rice pudding! Good to know that you can substitute Splenda, too. Thanks!
I LOVE rice pudding but have never had baked rice pudding before. This looks incredible. I can’t wait to make it! :)
Very similar to what we do in Sweden during Christmas. That is the time to eat rice porridge. Great recipe. http://delishhh.com/2010/12/23/rice-porridge-risgrynsgrot-and-swedish-santa-jultomten/
All that sugar and cinnamon on the top is making my mouth water…yum!
Ohhhh, my husband would just adore this… it’s his favorite!
GASP!!!! i am sooooo making this Lana – LOVE rice pudding and wow, to bake it in the oven?! just wowie!
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 :-)
What is the oven temperature please?
Hi Olga – the oven should be set to 350 degrees. My apologies for leaving that out of the recipe!
I love rice pudding but have never baked one. Maybe I’ll have to try it!! :) It looks delicious!
This looks so warm and comforting and absolutely delicious, Lana! Thanks for sharing. I’ll have to give this a try sometime. You have a beautiful blog, and I’m so glad to have found it. Keep up the delicious cooking and baking! :) – Georgia
This looks wonderful, I love rice pudding also. But that topping makes a big difference. Thanks.
Melynda – That topping is really what sets this recipe apart. I hope you’ll give it a try!
now that topping has got to be a killer, just great Lana, have never had a version like this one…
Just something a little different, you know? Kind of a cross between egg custard, rice pudding and creme brulee :-)
Just beautiful! I’ll bet this is fantastic, glad Vi kept after you:@)
BeeBop’s glad she did, too. Honestly, he’d been asking for rice pudding nearly as long as Vi had :-)
Rice pudding is the only way I actually like rice! This looks amazingly delicious.
Thanks, Lauren. Just had a look at your lovely blog. Keep up the good work!
you do love me!!!
hahahahahaha
i never thought of lemon zest in it
wow
I tell you, Vi, that little bit of lemon zest really brightens up the flavor a lot. You should try it.
Hello Vi,
I’m in the middle of making your rice pudding but am unsure for the sugar … is it “1/2 cup plus 2 tblsp. sugar,” … at the end it says two teaspoons Thank you….f
Hi Lory – You use the “1/2 cup plus 2 tblsp” in the main part of the recipe. For the topping you use an additional 2 tblsp plus the cinnamon.
Oh I love rice pudding but hate to stand there and stir it. Now I can do this!
Yes, this is so easy. No standing over the stove. Just mix it up and pop it in the oven!