Old-fashioned Baked Rice Pudding
This is the best Old-fashioned Baked Rice Pudding. At least for us, it is. My (Maja's) mom makes the best Baked Rice Pudding, but ever since our son was born we kind of took over and cook it more often. He loves everything dairy and rice, so this recipe is a winner for our cute little toddler. These are the reasons why we think you're going to like it too:
- the baked rice pudding is luscious, milky, moist, and creamy
- the egg mixture fills every little space in the cake making it divine
- the texture is fluffy and it melts in your mouth
- it's a simple everyday recipe that beginners can make
- kids and adults love it
- feel free to store any leftovers in a fridge or freezer
- each portion has only 215 calories
Often asked questions and answers
Here are some of the most often asked questions and answers about this Baked Rice Pudding. If you have any other questions, don't hesitate to ask in the comment section, and we will get to you as soon as possible.
- Which rice to choose? Using the correct type of rice is essential. We always use Arborio or Carnaroli. Rinse the rice under cold running water before using it.
- Why is my oven-baked Rice Pudding dry? The baked rice pudding is probably dry because the cooked rice pudding was already too dry. The cooked rice pudding must be creamy, moist, and slightly runny before cooling. While it cools to room temperature, it will soak even more liquid.
- Why doesn't my rice pudding bake? Your rice mixture may be too runny. Follow the recipe and check the recipe video for easier preparation and tips on the mixture consistency.
- How long do you bake rice pudding? Bake for 40 - 45 minutes at 180 °C / 350 °F or until golden brown. Keep an eye on the rice pudding for the last 15 minutes to prevent burning. If you feel like the rice pudding is getting too brown too quickly, cover it with aluminum foil (make sure the foil doesn't touch the food) and continue baking.
- How can I make it my own? What are the possible additions? You can easily make this rice pudding your own. Add in dried fruits or chocolate chips, stir in some caramel or even add chopped caramel bonbons.
Make ahead, store, or freeze
Feel free to make this baked rice pudding partially up to a day ahead. Cook the rice pudding, bring to room temperature, then store in the fridge until needed. The next day follow the recipe to finish the pudding.
Keep this old-fashioned baked rice pudding in an airtight container or covered in a baking dish in the fridge for up to 3 days. Before serving, reheat in the oven or microwave or eat cold.
We can freeze the pudding too. Place them in a freezer bag or freezer container—place it in the freezer for up to 3 months. Before serving, defrost at room temperature or overnight in the fridge. Before serving, reheat in the oven for 5 minutes at 180 °C / 350 °F or in a microwave.
How to make Baked Rice Pudding at home (VIDEO)
Check this quick video to master making Baked Rice Pudding at home.
Try these delicious sweet rice treats too
METHOD
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preparation
Rinse rice under running water. Grease a 20 cm x 30 cm (8-inch x 12-inch) deep baking dish with butter and set aside until needed. Place a rack in the middle of the oven and preheat the oven to 180 °C / 350 °F.
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cook the rice pudding
In a pot, combine rinsed rice, water, milk, and a pinch of salt. Cover with a lid and place over medium-high heat. Bring to a boil, then simmer for 25 - 30 minutes. When the rice cooks, set aside and bring to room temperature.
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beat the eggs
Separate the eggs. Add the yolks to a large bowl, and add the whites to a smaller bowl. Add sugar, lemon zest, and vanilla to the yolks and beat for 2 - 3 minutes on high speed to get a smooth mixture. Add the softened butter and beat for another 2 minutes to combine. Whip the egg whites separately with a clean whisk until stiff peaks form.
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combine all the ingredients
Add room-temperature rice pudding to the egg yolk mixture. Stir with a spatula to combine, then gradually gently fold in the egg whites. Try to keep as much volume as possible.
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bake
Pour the rice pudding mixture into the prepared baking dish. Place in the preheated oven on the middle rack. Bake for 40 - 45 minutes at 180 °C / 350 °F or until golden brown. Keep an eye on the rice pudding for the last 15 minutes to prevent burning. If you feel like the rice pudding is getting too brown too quickly, cover it with aluminum foil (make sure the foil doesn't touch the food) and continue baking.
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serve
When the rice pudding bakes, cut it into eight slices. Optionally dust with icing sugar and serve.
