Baked Rice Pudding

The girls are laying and I have eggs to bake with! Although eggs are an optimistic sign of springtime, the weather has been miserable. Today a hard and intermittently freezing rain is coming down sideways. The ground is still frozen, so the water stays on the surface and pools on the paths. There’s ice, water, slush and snow. This weather makes me want warm comfort food, and so I’ve made Baked Rice Pudding. Rice Pudding, cooked on the stovetop, takes some doing and watching. I love it’s creamy, satisfying goodness. But, I’ve got deadlines and errands, and so I opted for a version made in the oven. It requires no fuss and no hovering over. It’s a bit denser than the pudding made in a pot, but it is just as lovely and warming.

This recipe calls for cooked rice. Make a double batch of plain white rice for dinner tonight, and then use the extra for the pudding tomorrow.

Baked Rice Pudding

2 1/2 cups cooked white rice
3 eggs
2 cups milk
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest

1. Preheat the oven to 350 degrees F. Coat a 3 quart baking dish with nonstick spray.
2. Separate the grains of rice with your fingers. This is a sticky job!
3. In a medium-sized bowl, whisk the eggs, and then whisk in the milk and sugar until the sugar dissolves.
4. Whisk in the cinnamon, vanilla and zest. When I cook with citrus peel, I make a point to purchase organic fruit. I use a microplane grater to get fine zest.
5. Stir the rice into the egg mixture and break up any remaining clumps. Pour this into the casserole dish.
6. Bake for 40 minutes, or until just set and golden on the surface.

Makes 6 generous portions (Leftovers can be warmed in the microwave. I like to eat a bowlful with yogurt for breakfast.)

Baked Rice Pudding



  1. That looks just scrumptious! Think I’ll make it this weekend. Thaks for the recipe!

  2. Now you made me hungry! Have not had rice pudding since I was a child, Grandma use to make it for us. Im going to try your recipe a.s.a.p. Thanks for sharing!

  3. That looks fabulous. I’ve been wanting to make rice pudding for a few weeks now, and this just gave me the push. But one question…do you think it will work if I substitute cooked brown rice for the white? I really like the flavor of brown rice more than white.

  4. I will be making this recipe for sure! Tonight we are having your fabulous bell pepper tart with eggs! Thank you very much for sharing your culinary treats!

  5. Sounds like a nice mix of rice pud and egg custard… I always use pudding rice for my rice pudding (the grains are round) but just might try using leftover long-grain for a change…

  6. Sounds so much like my grandmother’s recipe, she put nutmeg in it and no lemon zest, Im going to have my make rice pudding now, I like it dence and also

  7. Thought the same thing as the other reader, looks like a perfect marriage of rice pudding and egg custard. No bain-marie? Definitely trying this recipe soon, thanks.

    • I’ve tested it both straight in the oven and in a bain-marie (water bath). For this recipe, the bain-marie didn’t make enough of a difference to be worth the trouble. But, I have an oven that keeps an even temperature. If your oven runs hot in spots, a water bath will ensure a soft custard.

  8. When you get takeout Chinese food, save the box of white rice for this purpose. (The lazy woman’s guide to “cooking rice”…)

  9. My step-daughter has recently introduced us to quinoa. She’s been eating it for years and thinks of it as ordinary. We think of it as new and exciting. I wonder how quinoa would work. Any guesses? Also, LOVE the takeout Chinese rice idea!

    • Quinoa is not going to swell up as much. You might have to add a tad more. Also, it has a stronger flavor than white rice – nothing that a scoop of ice cream on top won’t work well with :)

  10. My grandmother made this for me for my birthday..It is the only thing I asked for..I can’t wait to try yours Terry! Looks amazing!!!!!!!

  11. I’m a big fan of rice pudding made with raisins and cinnamon. Actually, that’s all I’ve really ever known, so I’ll definitely have to make this with the lemon and see how it compares, by comfort-food standards!

  12. Terry,
    I’m making the rice pud tonight! I only had Jasmine rice so I bought a Tangelo for the zest. It will remind me of the Islands, mon! Lol, I’m from the island of cold, rainy Britain. We love our puddings (the word used to be synonymous with dessert). Well, can’t wait to try the outcome as I haven’t baked in ages. Thank you.