Baked Rice Pudding

Today I am posting one of my favorite recipes, which actually comes from my mom. She has been making this baked rice pudding since I can remember, and it is one of my all-time favorite dishes. This year she made me a whole casserole of it for my birthday, and the pictures of her creation are posted above. This dish is wonderfully creamy on top with a beautiful custard taste. Adjust the amount of raisins to your liking; I prefer using 1/3 cup, my mom likes to toss in a heaping 2/3 cup, but my grandmother always preferred to go without the raisins. You can heat this in the microwave and eat it warm, although I prefer it cold straight from the refrigerator. I hope you enjoy this baked rice pudding as much as I have over the years.

Baked Rice Pudding
Prep time
Cook time
Total time
Serves: 8-12
  • 1&1/3 cups minute white rice
  • 6 cups whole milk
  • ⅔ cup white sugar
  • 1 teaspoon salt
  • ⅔ cup raisins
  • 4 large eggs. beaten
  • 2 teaspoons vanilla extract
  • ½ teaspoon nutmeg
  1. Combine the rice, milk, sugar, salt, and raisins in a large saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer (only a light boil) for 10 minutes, stirring occasionally.
  2. Meanwhile, mix the eggs, vanilla, and nutmeg in a large casserole dish.
  3. Stir in about ¼ cup of the rice mixture to temper the eggs, then slowly stirring in the rest, mixing well.
  4. Bake at 375 degrees for 24-25 minutes. Let cool 2 hours and transfer to refrigerator.

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