Baked Rice Pudding
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
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A creamy baked rice pudding made with cooked rice, milk, eggs, and sugar, flavored with vanilla and optionally raisins and lemon zest. Served warm with cream or fruit sauce.
Ingredients
- (Fine cake or cookie crumbs)
- 2 cups cooked short- or medium-grain white rice
- 1 ⅓ cups whole milk
- 2 large eggs
- 6 tablespoons sugar or brown sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- (⅓ cup raisins or golden raisins)
- (Finely grated zest of ½ lemon)
- (1 teaspoon lemon juice)
- Cream or a fruit sauce
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- (Fine cake or cookie crumbs)
- 2 cups cooked short- or medium-grain white rice
- 1 ⅓ cups whole milk
- 2 large eggs
- 6 tablespoons sugar or brown sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- (⅓ cup raisins or golden raisins)
- (Finely grated zest of ½ lemon)
- (1 teaspoon lemon juice)
- Cream or a fruit sauce
Let's Cook
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Step 1.
Preheat the oven to 325°F. Butter a 1 ½-quart shallow baking dish or six 6-ounce custard cups or ramekins. If desired, coat the bottom and sides with: (Fine cake or cookie crumbs)
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Step 2.
Place in a large bowl: 2 cups cooked short- or medium-grain white rice
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Step 3.
Beat together in a medium bowl until well blended: 1 ⅓ cups whole milk; 2 large eggs; 6 tablespoons sugar or brown sugar; 2 tablespoons unsalted butter, softened; 1 teaspoon vanilla; ⅛ teaspoon salt
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Step 4.
Add the milk mixture to the rice. If desired, also add: (⅓ cup raisins or golden raisins); (Finely grated zest of ½ lemon); (1 teaspoon lemon juice)
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Step 5.
Stir lightly with a fork to combine. Spread the rice in the prepared baking dish or cups. Bake until a knife inserted in the center comes out clean, about 40 minutes for the large pudding or 25 minutes for the smaller puddings. Serve warm with: Cream or a fruit sauce