This best baked rice pudding recipe is easy to make and is a good old fashioned traditional rice pudding that's thick and tasty. Delicious with a dollop of jam served on top!
If you're looking for a trip back in time to days of being served thick and delicious baked rice pudding as a dessert you will love this!
Now this isn't like tinned rice pudding. If that's a recipe that you're looking for then check out my easy rice pudding recipe.
No this is a thick custard style rice pudding.
This best baked rice pudding recipe is another one of the classic pudding desserts that I remember being served as a child.
You'll find this pudding has a dense and thick like creamy texture. It tastes slightly sweet and can be eaten either hot or cold.
I particularly love this easy rice pudding recipe because for me leftover rice pudding tastes even better after it's been cooked and spent a day sitting in the fridge!
This baked rice pudding recipe is easy to make.
There's just a handful of simple ingredients to this great recipe and prep time of 5 minutes.
The rest of the time the pudding is baking in your oven creating amazing smells in your house and allowing you to get on with other things!
If you like a creamy pudding you will love this delicious recipe.
This baked pudding was one of my grandma’s recipes and one of my favorite recipes so why not try it out on your own kids?
It's just a great comfort food an old recipe from the days where you had to make a little go far!
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Ingredients
- Cooking Oil Spray
- White Rice
- Milk
- Eggs
- Granulated Sugar
- Vanilla Extract
- Raisins
See recipe card for quantities.
How To Make Baked Rice Pudding
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this baked rice pudding recipe:
Step 1 & 2
- Preheat oven to 150 Degrees C Fan.
- Grease ovenproof baking dish.
Step 3
- Cook rice in milk.
Step 4
- Whisk eggs, sugar and vanilla extract together.
Step 5
- Add egg mixture to cooked rice and stir in raisins.
Step 6
- Pour combined rice mixture into casserole dish.
Step 7 & 8
- Bake preheated oven for 40 - 45 minutes until golden brown.
- Once baked remove from oven and cool on a wire baking rack.
Step 9
- Once cooled cut into 4 slices and serve each slice with a little jam on top.
Substitutions
- Cooking Oil Spray - you could wipe the dish with a little butter instead.
- White Rice - I use plain white basmati uncooked rice. You can use arborio rice or pudding rice but the cooking time will be much longer.
- Milk - I use semi skimmed milk. But don't use skimmed. You can also use whole milk or dairy free milk such as oat milk, almond milk or soy milk.
- Eggs - I use 2 medium eggs.
- Granulated Sugar - use ordinary white granulated or caster sugar.
- Vanilla Extract - use pure vanilla extract rather than vanilla essence.
- Raisins - raisins are optional. I like them as that's how the recipe was served to me as a child!
Equipment
For This Delicious Rice Pudding You May Need….
The following links and any links in the recipe card below are affiliate links.
That means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
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This is the basic pasta dish I use.
It's a great low cost but good quality baking and roasting dish.
It's perfect for lasagne, side dishes and desserts. It's dishwasher, freezer and oven safe too.
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FAQ's
How To Store Rice Pudding?
If you have any leftover baked rice pudding you should store it in an airtight container in your fridge.
Can I freeze baked rice pudding?
Although you can freeze this pudding it is better served fresh or the day after it's cooked. If you do freeze allow it to defrost completely first before reheating.
How To reheat rice pudding?
The best way to reheat rice pudding is in the oven at 180 degrees C Fan. Or you can reheat in your microwave.
Other Popular Baked Dessert Recipes You Might Also Like
📋 Best Baked Rice Pudding Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- Cooking spray oil
- 75 g white rice uncooked and rinsed
- 700 ml milk
- 2 medium sized eggs
- 40 g granulated sugar
- ½ teaspoon vanilla extract
- 50 g raisins
Instructions
- Preheat oven to 150 Degrees C Fan
- Using the cooking oil spray, lightly grease a small ovenproof casserole dish.
- In a medium sized saucepan place the washed rice and milk. Cook slowly over a medium heat, stirring occasionally until rice cooked, about 10 minutes. Then remove from heat and set aside.
- In a Pyrex mixing bowl whisk the eggs, sugar, and vanilla extract together.
- Add the egg mixture into the cooked rice, add the raisins and stir well together.
- Pour the combined rice mixture into the greased ovenproof casserole dish.
- Place casserole dish into the oven on the middle rack and bake for 40 - 45 minutes until golden brown.
- Remove from oven and allow to cool slightly on a wire baking rack.
- Once cooled cut into 4 slices and serve each slice with a little jam on top.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this old fashioned baked rice pudding recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chef Mimi
I’ve made rice pudding, but never baked it. This sounds wonderful.
Neil
You'll love it Mimi. It's just a good old fashioned recipe! 🙂
Linger A Little, Kristy
I love that this is a thick custard-type pudding. I'm embarrassed to say that I have never made rice pudding. Of course, there's no better time than the present, right? Looks and sounds fabulous. Looking forward to trying it. Thanks for sharing.
Neil
I hadn't made this thick baked custard pudding for a long time Kristy. It's a throw back to my childhood days. It brought back great memories. Hope you get a chance to make it! 🙂
EASYFOODSMITH
We regularly make kheer a.k.a Indian rice pudding and I am really intrigued by this baked version which is like taking the kheer to the next level. I would love to try it in my kitchen.
Neil
Oh yes I've had Indian Kheer and I love it! Thanks for your comment and I hope you get a chance to make this recipe!
David @ Spiced
Oh, I do really enjoy a good custard style rice pudding - they are the perfect way to let the vanilla flavor shine through! I like the addition of raisins here. I need to try this out ASAP, Neil!
Neil
Thanks David. I like the raisins too, although its not everyone's preference. I think they add a lovely extra sweetness which otherwise would need extra sugar!
Raymund | angsarap.net
Ohhh this sort of reminds me of our rice cakes back in the Philippines, looks similar and ingredients are almost similar too. So waht we ususally use are coconut milk instead of milk and glutinour rice instead of normal rice, I bet you will like it we call them "Biko"
Neil
"Biko" sounds like a dessert I would love too Raymond! Definitely!
Michelle
What a fantastic way to enjoy rice pudding! I've never had it baked, but I definitely need to change that. So comforting!
Neil
Thanks Michelle. It's just a good old fashioned dish that my mum and gran made and I thought I would share it. It's too good not to share! 🙂