Baked rice pudding is one of my absolute favorite dessert recipes.
I don’t know why I thought it would be difficult or fussy to make, but it isn’t at all, and the results sure are worth it.
My mother made a similar version of rice pudding when I was young and I always loved it. It is still my preferred way of cooking this amazing and simple dessert treat.
If you love raisins you can use them instead of the dried apricots called for in recipe, or you can leave them both out if you are a purist and want a plain rice pudding recipe.
Either way, it’s fantastic. I hope you enjoy it.
Some rice pudding recipes call for long grain rice and others for short grain. I think that either would work well, although cooking times may vary slightly.
Baked Rice Pudding
- 1/2 cup long grain rice, uncooked
- 1 cup water
- 2 eggs, large
- 1/2 cup sugar
- 1/2 cup raisins, or chopped dried apricots, both optional
- 2 1/2 cups milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon, or nutmeg
- whipped cream, optional
- Heat the rice and water to boiling in a 1 1/2 quart saucepan, stirring once or twice. Reduce the heat to low. Cover and simmer for 14 minutes (do not lift the cover or stir). All the water should be absorbed.
- Heat the oven to 325ºF.
- Beat the eggs in an ungreased 1 1/2 quart casserole. Stir in the sugar, raisins or chopped dried apricots, milk, vanilla, salt and hot rice. Sprinkle with cinnamon.
- Bake uncovered for 45 minutes, stirring every 5 or 10 minutes. When the cooking time is done the top of the pudding should be very wet and not set. Stir well. Let stand for 15 minutes. Enough liquid will be absorbed while standing to make the pudding creamy. Tops with extra cinnamon if desired.
- Note that over baking may cause the pudding to curdle.
- Serve warm or cover and refrigerate about 3 hours or until chilled.
- Serve with whipped cream. Refrigerate any remaining pudding.
- Timesaving Tip: Leftover cooked rice also can be used in this recipe. Use 2 cups of cooked rice and decrease the baking time by 5 minutes.
- This recipe can easily be doubled.
- Either cinnamon or nutmeg work in this recipe. I am a real cinnamon lover and not too fond of nutmeg, so I would vote for cinnamon. If you prefer the flavor of nutmeg go ahead and use that. Or, mixing it half and half with the cinnamon gives it a lovely flavor too.