Baked Rice Pudding Recipe
We love this Easy, Creamy Baked Rice Pudding Recipe! "Risovaya Zapekanka" was my husband's childhood breakfast food— baked rice and milk. It's fluffy, creamy, and so delicious!
Equipment
Ingredients
Ingredients:
- 2 cups white uncooked rice , (I used Jasmine rice)
- 5 cups whole milk
- 5 tbsp unsalted butter
- 3 eggs, (beaten)
- 1/2 cup organic cane sugar
Instructions
Directions:
- Butter an 11x8 baking dish and set aside.
- Place the milk and rice in a saucepan and bring to a boil, stirring occasionally. Add the butter and simmer over medium-low heat until the rice slightly thickens, stirring often (about 10 minutes). Remove from the heat.
- Meanwhile, beat the eggs with a fork in a small bowl.
- Using a wire whisk, whisk the eggs slowly into the rice and milk mixture, whisking constantly so the eggs don't cook. Mix in the sugar.
- Transfer the rice pudding to a greased 11x8 pan. Bake uncovered in a preheated 350°F (176°C) oven for 30 minutes or until a toothpick inserted into the center comes out clean. The rice pudding should be creamy with a brown crust around the edges. Serve hot.
Notes
- Use short-grain rice like Arborio rice for a creamier texture.
- If using Jasmine rice, rinse and wash the rice once so that most of the starch stays intact. It will make a creamier rice pudding.
- Cook half a butternut squash and mash it (or use 1-2 cups of canned pumpkin). Add the squash to the sugar in the recipe.
- Add one teaspoon of cinnamon, vanilla extract, and a dash of nutmeg. You could also stir in 1/2 cup of raisins.
- Substitute rice with millet, one-for-one. This makes baked rice pudding healthier by using whole grains.
- To make rice pudding with leftover rice, you will need three cups of cooked rice. Boil the milk and rice in a large saucepan until just heated, then take off the heat and add the beaten eggs and sugar; transfer to a baking dish and bake.
- If you're short on time, finish cooking the rice pudding on the stove. Cover and simmer on low in a saucepan until the rice is done (about 20 minutes after the sugar and eggs are added).
Nutrition Facts
Baked Rice Pudding Recipe
Serving Size
1 serving
Amount per Serving
Calories
263
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
66
mg
22
%
Sodium
57
mg
2
%
Potassium
205
mg
6
%
Carbohydrates
38
g
13
%
Fiber
0.4
g
2
%
Sugar
13
g
14
%
Protein
7
g
14
%
Vitamin A
370
IU
7
%
Calcium
141
mg
14
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
