Baked Rice Pudding

A time saving recipe for the baked dessert favored by many --- with the same good flavor of puddings that take much longer to prepare.

Makes 6 to 8 Servings

10 Member Ratings


2/3 cup Minute® White Rice, uncooked
2 3/4 cups milk
1/3 cup sugar
1/2 tsp salt
1/3 cup raisins
2 eggs, lightly beaten
1 tsp vanilla extract
1/4 tsp ground nutmeg
slivered almonds (optional)
whipped topping (optional)
fresh mint leaves (optional)


  • COMBINE rice, milk, sugar, salt, and raisins in a saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
  • MIX eggs, vanilla, and nutmeg in a 1-quart casserole. Slowly stir in hot rice mixture; mix well. Place casserole into a larger pan; pour 1 inch of very hot tap water into pan.
  • BAKE at 375º for 20 to 30 minutes, or until top of pudding is lightly browned around edges and the center is set when lightly touched.
  • COOL at least 1 hour before serving. Serve warm or chilled.
  • If desired, omit raisins, decreasing milk to 2½ cups and increasing sugar to ½ cup.
  • Served topped with optional ingredients, if desired.