Baked Creamy Rice Pudding
Creamy baked rice pudding combines tender rice with sweet, vanilla-infused custard, topped with cinnamon or nutmeg—perfect for comforting desserts or family gatherings.
Ingredients
Instructions
- In a large saucepan, combine evaporated milk and water.
- Add cooked rice and cook over low heat for about 25 minutes.
- Add sugar and vanilla extract to the mixture.
- Mix a little rice mixture with beaten eggs, then blend all well back into the pudding.
- Cook for two to three minutes.
- Pour pudding into a buttered 2-quart casserole and sprinkle with ground cinnamon or nutmeg.
- Place the casserole in a pan of hot water.
- Bake at 350°F (175°C) for about 45 minutes or until a knife inserted near the edge comes out clean.
- When cool, serve the pudding with whipped cream if desired.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of evaporated milk. If you're out of vanilla extract, almond extract can be a delightful alternative. Be sure to stir the rice mixture frequently to prevent it from sticking to the bottom of the pan. For added flavor, you could mix in some raisins or nuts if desired.
Serving Suggestions
Serve the pudding warm or chilled, and consider topping it with whipped cream for extra indulgence. It pairs wonderfully with fresh fruit, such as berries or sliced bananas. For a complete meal, serve alongside a refreshing Southern Salad to balance the richness of the pudding.
Storage & Reheating
Allow the pudding to cool completely before storing it in an airtight container in the refrigerator. It can be kept for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop, adding a splash of milk to restore its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Creamy Rice Pudding contains roughly 804 calories, with 13g protein, 139g carbohydrates, and 6g fat. It is an excellent source of vitamin C (57% of the Daily Value), protein (26% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 661mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use uncooked rice instead of cooked rice?
It's best to use cooked rice for this recipe, as uncooked rice will not soften properly during the baking process. If you only have uncooked rice, cook it according to package instructions before using it in this pudding.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This will help bind the pudding without compromising its texture.
How can I enhance the flavor of the pudding?
To enhance the flavor, consider adding a pinch of nutmeg or a tablespoon of lemon zest for a citrusy twist. You can also mix in some chocolate chips or a splash of bourbon for a richer taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).