Baked Rice Pudding Recipe

This Baked Rice Pudding Recipe is the best rice pudding you can put in your mouth.

It is baked in the oven with rice, evaporated milk, dark raisins and cinnamon, topped with luscious homemade Whipped Cream Made From Scratch to give your guests a scrumptious, old fashioned recipe taste to remember.

When my siblings and I were growing up, puddings were often the dessert in our home and in the homes of relatives and friends. 

It could have been they were made and served so often because they were so delicious, easy to make and contained readily available ingredients at cheap prices.

Whatever the reasons, everybody liked rice pudding.

I remember the ones that Mama baked in a pan called a pudding pan.

They were a little soupy, full of dark raisins and piled high with billowing, luscious meringue, sweetened with a little vanilla extract.

I never saw Mama make one using a recipe so I never got a recipe from her, of course.

However, I do remember her mixing her puddings in the pan she baked them in, then beating her egg whites with a fork and placing the meringue on top of the pudding.

She didn't have a hand mixer so that is how she mixed her cakes and puddings and other goodies back then... with a spoon and a fork.

For this recipe, I tried to come up with a one that tasted and looked like Mama's did in the 1940s and 1950s.

I couldn't figure out how she got her meringue on top of a soupy rice, milk and egg mixture.

So for this Baked Rice Pudding Recipe instead, I topped it with my old faithful, Homemade Whipped Cream Made From Scratch.

I was excited at the results... the look and  I got the taste!

I think you will say this is the best Oven Baked Rice Pudding Recipe you have ever made used.

Or perhaps you will like the Baked Rice Pudding Recipe with Meringue Topping at bottom of page.

It is awesome, too. The two recipes are similar with the main difference in the toppings.

Enjoy them both!


Bon Appétit!

Best Baked Rice Pudding Recipe

• 1 1/2 cups water
  
  
• 1 tablespoon butter
  
  
• 3/4 cup uncooked long-grain rice
  
  
• 3 large eggs
  
  
• 2/3 cup white granulated sugar
  
  
• 2 teaspoons vanilla extract
  
  
• 3 cups evaporated milk (1 12oz. can evaporated milk diluted with 1 1/2 cups room temperature water)
  
  
• 2/3 cup dark raisins
  
  
• 1 1/2 teaspoons ground cinnamon

Add water and butter in a medium saucepan. Bring to boil on medium heat and stir in rice.

Cover. Reduce heat to low and let simmer 18 minutes.

Remove from heat.

While rice is cooking, beat eggs until frothy in a stand mixer  bowl until frothy.

Stir in sugar. Stir in vanilla extract and beat on medium until the sugar is well incorporated.

Slowly stir in evaporated milk until well mixed.

Stir in raisins. Set aside unless your rice is ready.

When rice is done, stir in the hot rice and mix well.

Pour mixture carefully into a 2 quart casserole dish or baking pan.

(The rice and raisins will sink. That's OK because you are going to stir your pudding later.)

Bake in a preheated 325F oven for 30 minutes.

Stir pudding. Sprinkle ground cinnamon over rice and stir lightly again.

NOTE: You can sprinkle the cinnamon over rice before you put it in the oven the first time.

However, I have found on occasions the cinnamon will develop a bitter/burned taste when sprinkled on top and cooked a long time.

If your oven is very small you may need to remove the pudding it from the oven to stir it and sprinkle on the cinnamon.

Bake an additional 15-20 minutes.

If you like your pudding very creamy, bake it only an additional 15 minutes.

If you like it a Baked Pudding Rice Recipe to make your dish a little thicker the way these images show, bake it the full additional 20 minutes.

Remove from the oven and let cool at least 15 minutes.

Your pudding will continue cooking in the pan somewhat, as it cools.

Therefore, it will be a little thicker when it gets cold as the rice sucks up more moisture as it sets.

Serve immediately warm or serve it cold. Chilled in the refrigerator a few hours, if preferred.

Serve it with the Whipped Cream Topping From Scratch, recipe below, or ice cream of your choice.

A dollop of vanilla ice is amazing served as a side with this Baked Rice Pudding Recipe.

It is also delicious served warm or cole with a few spoonfuls of cold heavy cream spooned over it.

Especially, if served for breakfast!

Whipped Cream Made From Scratch
For Baked Rice Pudding Recipe

• 2 cups heavy whipped cream, chilled
  
  

• 2 tablespoons sifted powdered sugar
  
  

• 1/2 teaspoon vanilla extract
  
  

• ground cinnamon for sprinkling top of pudding

Whip chilled cream until peaks form. Sprinkle sugar over whipped cream.

Add vanilla extract and whip some more until it is thick enough to spread.

Do not over beat whipping cream or it will turn to butter.

Serve on top of Baked Rice Pudding Recipe and sprinkle generously with ground cinnamon.

Baked Rice Pudding
With Meringue Topping

• 1 1/2 cups water

• 2 Tablespoons butter

• 1/2 teaspoon salt

• 3/4 cup uncooked long grain rice

• 5  large eggs

• 1 1/2 teaspoon pure vanilla extract

• 1/2 cup white granulated sugar, divided

• 1/2 cup light brown sugar, packed

• 3 cups whole milk

• 3/4 cups mixed jumbo raisins (best) of regular Golden Raisins

• 1 teaspoon ground cinnamon
  
  
• 1/4 teaspoon ground allspice (optional)
  

Bring water, salt and butter to a rolling boil in a medium size saucepan.

Stir in rice, cover with lid.

Reduce heat to medium and cook for mins or until the rice has is almost reached Al Dente phase.

Al Dente means that rice has been cooked to where it is edible, yet firm.

Some folks prefer their rice cooked to a softer stage like Ricotta is.

Remove the pan from heat, but let it sit with the lid on while you finish preparing the other ingredients.

Separate the whites and yolks of 3 eggs, placing the whites in a small separate bowl and set aside.

Place the egg yolks plus the remaining 2 eggs in a stand mixing bowl.

Beat eggs until frothy. Takes about 2 minutes.

Remove 3 tablespoons white sugar and set aside for the meringue.

Add remaining white sugar, brown sugar and flavoring to mixing bowl.

Beat on medium speed until well blended and sugar is not so grainy.

Stir in milk.

Fluff rice with a fork, and fold into the egg mixture.

Fold in raisins and pour mixture into a 2 1/2 or 3 quart casserole or other glass baking dish.

Bake in a preheated 325F. oven for 25-30 minutes stirring every 10-15 minutes until rice has absorbed the liquid.

About half way through baking, fold in the cinnamon and allspice. 

Cinnamon tastes stronger and fresher when added towards the end-time of cooking.

Baked Rice Pudding Recipe
With Meringue Topping

• 3 egg whites that are reserved
  
  

• 1/4 teaspoon cream of tarter
  
  

• 3 tablespoon sugar, that is reserved
  
  

• 1 teaspoon pure vanilla extract

Place room temperature egg whites in a clean stand mixer bowl.

Stir in cream of tarter.

Beat egg whites on high speed until soft peaks form. Takes 1-2 minutes.

Beat in valilla about 30 seconds.

Add sugar a little at a time until all is used.

Scrape down sides and bottom of bowl.


Continue beating meringue on high speed until it forms stiff peaks, being carefull not to overbeat.

Over beating, even just a little, can cause some of the beaten in air bubbles to deflate and you can't restore them.

Spread meringue over the *hot rice budding.

Turn oven to 350F. and bake about 15 minutes until golden brown.

Remove from oven and place pudding on a wire rack, away from a draft to cool.

Pudding can be served warm or cold.

This Baked Rice Pudding is delicious served warm with cold vanilla ice cream.

*It is important that the pudding be hot when spreading the meringue over it to help prevent beading and shrinking.

Related Pages

Quick and Easy Rice Pudding

Quick and easy Rice Pudding is cooked on top of the stove like Grandma used to make.

This  recipe does not contain eggs.

Return to Old Fashioned Pudding Recipes

Home