Easy Baked Rice Pudding

    (251)
    1 hour 35 mins

    This rice pudding is lovely served warm. The ultimate comfort food!


    221 people made this

    Ingredients
    Serves: 12 

    • 220g short grain rice
    • 500ml water
    • 3 eggs, beaten
    • 500ml low fat milk
    • 125g caster sugar
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon salt
    • 60g raisins
    • pinch ground nutmeg

    Directions
    Prep:35min  ›  Cook:1hr  ›  Ready in:1hr35min 

    1. Place rice in a large (3 litre) saucepan, and add water. Bring to a boil, stirring often to prevent sticking on pan base. Reduce heat, and simmer for 25 - 30 minutes.
    2. Preheat oven to 160 C.
    3. In a large bowl, combine beaten eggs, milk, sugar, vanilla essence and salt. Mix well. Stir in rice and raisins. Pour into a 20x30cm baking dish.
    4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the centre comes out clean.

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    Reviews and ratings
    Global ratings:
    (251)

    Reviews in English (214)

    by
    501

    People! I don't get the constant complaints about this pudding being too dry! IT IS A DIFFERENT STYLE OF RICE PUDDING - IT IS SUPPOSED TO BE FIRM ENOUGH TO CUT! Get it? If you want a vanilla-pudding-with-rice-in-it type of pudding, USE A DIFFERENT RECIPE! Don't waste everyone's time complaining that this recipe isn't like that. The lady (with all the yes votes) who says the recipe is wrong is totally out to lunch - the changes she suggested would change it to a completely different recipe. That said - this recipe is delicious - I put a little cinnamon in it and nutmeg on top. Good warm or cold - also good with milk or cream poured over. Brings back childhood memories from the South. Thanks.  -  08 Oct 2010  (Review from Allrecipes US | Canada)

    by
    217

    I think the reason so many people are trying to change this recipe is that there are two styles of rice puuding. This is the dry, baked style, which is very different from the wet , creamy style. This is the kind I grew up with, and the kind that is served in old Southern cafeterias. It is supposed to be baked until dry. It is a great way to use up leftover rice. I made this with 3 cups leftover cooked rice, followed the recipe exactly , except added cinamon, and increased the raisins. It was great. Exactly what I wanted. Serve warm with a little cream, or cold.....  -  03 Jan 2009  (Review from Allrecipes US | Canada)

    by
    214

    Good basic recipe, but you need to: (1) BAKE it only for 30 minutes [instead of an hour] OR you MUST USE another cup of milk or half-in-half, because it baked up too dry. (2) I'd also put in 1/4 cup more sugar only because I like it tad sweeter and 3)I'd butter the baking dish, and maybe add a Tablespoon of butter to this recipe. Good, solid comfort food :=) !!!  -  10 Dec 2001  (Review from Allrecipes US | Canada)

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