This simple rice pudding is finished in the oven instead of on the stove. It is comfort food at it’s finest.
Take your taste buds on a trip to the good old days with a bite of rice pudding. The custard in this version is baked to perfection.
The edges are slightly golden and it is the perfect balance of sweet. The raisins and rice add great texture for a yummy treat.
I had some extra egg yolks after making macaron. I am not one to just throw perfectly good food away, so I had to come up with something. So, I added a little extra rice to the pot I already had going for the golumpki and dessert was born!
A lot of rice pudding recipes call for it to be chilled. I like mine warm.
The still warm custard full of rice, vanilla, nutmeg and cinnamon can’t be beat. I normally don’t add the raisins, but happened to have them on hand. So, I figured why not?!
I made it with an organic brown rice I buy in super bulk… but my husband would have preferred white rice. (He also prefers white bread, pasta etc. but he rarely gets his way!)
Either way you decide to go, you are sure to win. This is like a step back in time and a warm hug all wrapped in one.
If you like rice pudding, check out my wholesome banana baked pudding. It is a creamy stovetop version sweetened by bananas.
For a twist on this classic, try making baked rice pudding with sweetened condensed milk. The can of milk adds rich sweetness so easily.
Or for a faster version that starts with raw rice, make rice pudding in the instant pot. There are so many options to help you get from the idea to a delicious bowl of comforting rice pudding!
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 2 cups cooked rice
- 3 egg yolks*
- 1 whole egg*
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 cup raisins (optional)
- Preheat oven to 375 F
- Whisk together cold milk, eggs and sugar
- Stir in rice, spices and raisins
- Pour into a greased casserole (I used an 8x8 pan)
- Bake for 45-50 minutes or until set.
- Cool and serve with some fresh cinnamon or nutmeg on top.
You could just use 2 whole eggs and skip the separating if you want, it is good either way.
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Amount Per Serving: Calories: 116Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 65mgSodium: 66mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.