I enjoy this recipe because it’s simple, nostalgic, and wonderfully satisfying. I like that the custard bakes around the rice to create a silky texture without needing constant stirring like stovetop versions. It’s also a great make-ahead dessert that reheats beautifully and feeds a crowd.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup uncooked long-grain white rice 2 cups water 2 egg yolks, beaten 2 cups half-and-half or milk 1/2 cup white sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/3 cup raisins 1 pinch ground nutmeg
Directions
I combine the rice and water in a 3-quart saucepan, bring it to a boil, reduce the heat, cover, and simmer for 25–30 minutes until the water is absorbed and the rice is tender.
I preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, I mix the egg yolks, half-and-half, sugar, vanilla, and salt until well combined.
I stir in the cooked rice and raisins, then transfer the mixture to a 10×6×2-inch baking dish.
I bake uncovered for about 40 minutes, stirring once halfway through, until the pudding is set but still creamy and a knife inserted near the center comes out mostly clean.
I sprinkle the top with nutmeg and let the pudding cool slightly before serving warm.
Servings and Timing
This recipe makes 10 servings. Prep time: 10 minutes Cook time: 1 hour 5 minutes Total time: 1 hour 15 minutes
Variations
I sometimes add a dash of cinnamon or cardamom for extra warmth. When I want extra richness, I replace some of the half-and-half with heavy cream. I also like stirring in orange zest, sliced almonds, or a handful of shredded coconut. If I prefer it less sweet, I reduce the sugar slightly or swap raisins for chopped dates or dried cherries.
Storage/Reheating
I store leftovers tightly covered in the refrigerator for up to 4 days. I reheat portions in the microwave or warm the whole dish in a low oven. If the pudding thickens after chilling, I stir in a splash of milk to loosen it before serving.
FAQs
Can I use brown rice?
Yes, but it takes longer to cook and gives a heartier texture.
Can I skip the raisins?
Absolutely, or I substitute another dried fruit.
Can I use whole eggs instead of yolks?
Yes, but the texture will be firmer and less silky.
Can I use non-dairy milk?
Yes, though the pudding may be slightly less creamy.
Can I cook the rice in milk instead of water?
Yes, but I watch closely to avoid scorching.
How do I prevent the top from drying out?
Stirring halfway helps keep the texture creamy.
Can I bake this in individual ramekins?
Yes, and I reduce the bake time slightly.
Can I double the recipe?
Yes, but I extend the baking time as needed.
Should it jiggle when it’s done?
Yes, it should be just set but still creamy.
Can I serve it cold?
Yes, it’s delicious warm or chilled.
Conclusion
I love how this baked rice pudding turns simple pantry staples into a warm, comforting dessert with a silky custard and nostalgic flavor. Whether served fresh from the oven or reheated the next day, it’s always a cozy treat.
A creamy, custardy baked rice pudding made with tender rice, warm vanilla, sweet raisins, and a hint of nutmeg—comforting, nostalgic, and perfect served warm.
Ingredients
1 cup uncooked long-grain white rice
2 cups water
2 egg yolks, beaten
2 cups half-and-half or milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Instructions
Combine the rice and water in a 3-quart saucepan. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until the water is absorbed and the rice is tender.
Preheat the oven to 325°F (165°C).
In a large bowl, whisk together the egg yolks, half-and-half (or milk), sugar, vanilla, and salt until well combined.
Stir in the cooked rice and raisins, then pour the mixture into a 10×6×2-inch baking dish.
Bake uncovered for about 40 minutes, stirring once halfway through, until the pudding is set but still creamy and a knife inserted near the center comes out mostly clean.
Sprinkle the top with nutmeg and allow the pudding to cool slightly before serving warm.
Notes
Add cinnamon or cardamom for extra warmth.
Swap some half-and-half for heavy cream for a richer pudding.
Stir in orange zest, almonds, or shredded coconut for variation.
Reduce sugar or replace raisins with dates or dried cherries as desired.
Loosen leftovers with a splash of milk when reheating.
