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Baked Rice Pudding

Baked Rice Pudding
  • Prep 10 min
  • Total 60 min
  • Ingredients 9
  • Servings 6
You should add this delicious baked rice pudding to your recipe collection because you can never have too many recipes for rice pudding. Baked rice pudding is not just a classic Latin American dessert, but it’s also a good way of using any leftover white rice from dinner.


  • 1/3 to 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 eggs
  • 2 cups milk
  • 1-1/2 to 2 cups cooked white rice
  • 1/2 cup raisins
  • Hot water (for a water bath)


  • 1
    Preheat the oven to 350°F. Use butter to grease up an oven-proof container.
  • 2
    Mix the sugar and ground cinnamon, the vanilla extract, salt, and eggs.
  • 3
    Add the milk, rice and raisins, stirring until all the ingredients are completely blended.
  • 4
    Pour the mixture into the greased container. Place the container inside a bigger baking pan and fill the big pan half full with hot water. Bake the rice in a water bath for 45 to 50 minutes. Remove from the oven and let it cool down for 10 minutes before serving.
  • 5
    Serve the rice in a bowl and pour some cold milk over it. Dust with ground cinnamon if you want.

  • Dust 1/4 cup granulated sugar over the rice before baking to get a golden and crispy crust, similar to crème brûlée.

No nutrition information available for this recipe
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