This delicious and inexpensive dessert was a staple for many homes when I was growing. This baked rice pudding is so thick and creamy, it’s drool-inducing. Once you indulge in this decadent delight, you will be coming back for more.
Share this pudding with your loved ones as a snack time treat, dessert after lunch or dinner, or as a late-night indulgence when everyone is sleeping (I don’t judge). This dessert can be served either warm or chilled, serve it topped with fruit or nuts, whatever you choose, it’ll be delicious!
Rice Pudding Made Easy
This recipe is so easy it can be completed in just half an hour. It will require a cooking time of up to 2 hours but trust me, it’s worth the wait. Perfection takes time! Once you taste this creamy dessert, you’ll be too busy enjoying it to concern yourself with how long it took to make.
For a dessert this tasty, it surprisingly cost little to nothing to make, with only 8 ingredients, all of which I’m certain most of us have on hand, you can make this pudding to enjoy with your family. This is the perfect dinner-time dessert when you’re on a budget.
How To Serve
This dessert is best served warm, It tastes delicious as is but you can add a few of these toppings to make it even tastier! Sprinkle with a hand full of chopped almonds or granola for texture. Fresh fruits such as strawberries, blueberries, and bananas also enhance the taste of this pudding.
This recipe yields 8 servings of rice pudding, this is the ideal amount for dessert after Sunday family dinner or an afternoon sweet treat to whet your appetite. Regardless of what time of day you decide to eat this rich pudding, you will enjoy it so much, 1 serving won’t be enough.
Rice Cooker– Use a standard rice cooker or a regular pot complete with a lid.
Blender – You can use any normal blender however, if you don’t have one, you can blend the ingredients by hand using a wire whisk.
Baking Dish – Use a heatproof glass dish or casserole dish (the size of your choice).
Type of Main Ingredient
White Rice– I used white rice for this recipe but feel free to use any rice you prefer.
Whole Milk– Any whole milk brand work for this recipe.
Sugar– I used 1/2 cup of granulated sugar in this pudding, but any sweetener you’re comfortable using.
Whole milk Sub– To substitute 1 cup whole milk, combine ¾ cup 2% milk and ¼ half and half milk.
Brown Sugar– If you don’t have any granulated sugar, you can replace it with brown sugar in a 1:1 ratio instead. Please note that this type of sugar will give the pudding a darker color. This is due to the molasses present in brown sugar.
- Rice– Washed thoroughly, cooked, and combined with the egg mixture.
- Sugar– Blended with all the ingredients (except raisins).
- Salt– Enhances the flavor of the egg mixture.
- Milk– Givers a rich and creamy texture to the pudding.
- Vanilla– Used to add flavor to the pudding.
- Eggs – Used as a thickener in the pudding.
- Raisins– Sprinkled onto the melted chocolate.
- Nutmeg– Used to add spice and flavor to the rice pudding
- Preheat the oven to 350 degrees Fahrenheit and cook the rice.
- As the rice cooks, blend all the ingredients except the raisins until evenly combined.
- Spray the heatproof dish with non-stick spray, then combine the egg mixture with the rice and raisins, then mix to combine.
- Pour the rice mixture into the prepared dish and place in the preheated oven.
- Bake this inside a water bath for 2 to 2-1/2 hours, once it is removed from the oven, allow it to cool for about 15 minutes, and serve.
Why Use A Water Bath?
Once I transferred the pudding mixture to the greased heat resistant dish, I placed it into a larger baking pan with water before baking it. Doing this helps the pudding to retain moisture and prevents it from drying out during the baking process.
- 1/2 cup rice (cooked)
- 1/2 cup sugar
- 1/8 tsp salt
- 4 cups milk
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup raisins
- a dash of nutmeg
- Preheat the oven to 350°F or 180°C and cook the rice according the package instructions.
- While the rice is cooking, blend the sugar, milk, eggs, vanilla, and salt until well combined.
- Grease a casserole dish with cooking spray, stir the blended mixture to the cooked rice and transfer to the prepared baking dish.
- Bake the rice pudding over a water bath for 1 2 to 2 and a 1/2 hours, stir occasionally.
- Once its baked, allow it to cool a bit, then serve warm.