Old-Fashioned Baked Rice Pudding Recipe
A classic Old-Fashioned Baked Rice Pudding recipe featuring creamy milk, eggs, warm spices, and tender cooked rice. Baked in a water bath for a smooth, custard-like texture and finished with a cinnamon-sugar topping brown under the broiler for a delightful contrast.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 3 cups whole milk
- 3 large eggs (lightly beaten)
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch ground nutmeg
- 1 ½ cups cooked long grain white rice
- ½ cup raisins (optional)
Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Dish: Preheat your oven to 300°F (150°C). Butter a 2.5-quart baking dish to prevent sticking and set it aside for later use.
- Mix Custard Base: In a medium bowl, combine the whole milk, lightly beaten eggs, ⅔ cup sugar, vanilla extract, salt, ground cinnamon, and a pinch of ground nutmeg. Stir well to blend all the ingredients smoothly.
- Add Rice and Raisins: Stir in the cooked long grain white rice along with the optional raisins to incorporate them evenly into the milk and egg mixture.
- Pour Mixture into Dish: Carefully pour the rice and custard mixture into the buttered baking dish, spreading it evenly.
- Set in Water Bath: Place the baking dish inside a larger pan filled with hot water, ensuring the water reaches about 1 inch from the top edge of the rice pudding dish. This water bath helps cook the pudding evenly and gently.
- Bake Initially: Bake the pudding uncovered in the preheated oven for 30 minutes to set the custard around the rice.
- Stir Pudding: After the initial bake, give the rice pudding a thorough stir to redistribute the ingredients and ensure even cooking.
- Continue Baking: Return the pudding to the oven and bake for an additional 50 to 60 minutes, or until a thin knife inserted in the center comes out clean, indicating the pudding is fully set.
- Prepare Topping: While the pudding is baking, mix together 1 tablespoon sugar and 1 teaspoon ground cinnamon in a small bowl for the topping.
- Broil and Serve: Once baked, sprinkle the cinnamon-sugar mixture evenly over the pudding's surface. Place under the broiler briefly to brown the topping quickly. Serve warm or chilled according to preference.
Notes
- Using a water bath (bain-marie) ensures gentle, even cooking to prevent the pudding from curdling or cracking.
- Raisins are optional; feel free to omit or substitute with other dried fruits like currants or chopped dates.
- For a richer pudding, substitute some of the milk for cream, but adjust fat content accordingly.
- Ensure to stir the pudding midway through baking to maintain a creamy texture and prevent rice from settling at the bottom.
- Allow the pudding to cool slightly before serving warm, or refrigerate for a chilled dessert option.