Baked Rice Custard Pudding
A comforting baked rice custard pudding featuring tender rice, sweet raisins, and a hint of vanilla, baked to a creamy perfection—ideal for dessert or brunch with a warm, inviting flavor.
Ingredients
Instructions
- Combine sugar, cornstarch, and salt in a bowl.
- Heat the milk in a saucepan until almost boiling, then remove from heat.
- Stir in the sugar mixture into the hot milk.
- Beat the eggs until foamy in a separate bowl.
- Stir a small amount of the hot milk mixture into the eggs to temper them.
- Add the remaining hot milk mixture to the eggs, stirring constantly.
- Stir in the cooked rice, raisins, and vanilla extract.
- Pour the mixture into a 1 1/2-quart baking dish coated with cooking spray.
- Sprinkle nutmeg on top.
- Place the baking dish in a pan of water to create a water bath.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes.
- After 30 minutes, stir the pudding gently.
- Continue baking for approximately 30 more minutes or until a knife inserted comes out clean.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of skim. You can also replace raisins with dried cranberries or chopped nuts for a different flavor profile. If you prefer a richer custard, add an extra egg yolk. Make sure to stir the pudding gently after the first 30 minutes of baking to ensure even cooking.
Serving Suggestions
Serve the pudding warm or chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon for added flavor. It pairs beautifully with Jackie'S No-Fail Coconut Icing for a sweet touch. Consider adding fresh fruit like berries or sliced bananas on the side for a refreshing contrast.
Storage & Reheating
Allow the baked rice custard pudding to cool completely at room temperature before storing. Cover it with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through, being careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Rice Custard Pudding contains roughly 727 calories, with 10g protein, 155g carbohydrates, and 8g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 678mg 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 brown sugar instead of white sugar in this recipe?
Yes, you can substitute brown sugar for white sugar. It will give the pudding a deeper flavor and a slight caramel note, enhancing the overall taste. Just keep in mind that it may also darken the color of the custard slightly.
What can I substitute for cornstarch if I don’t have any?
If you don’t have cornstarch, you can use an equal amount of all-purpose flour as a thickening agent. However, be sure to cook the mixture a little longer to eliminate any raw flour taste.
How do I know when the custard is done baking?
The custard is done when a knife inserted in the center comes out clean. It should also be set but still slightly jiggly in the middle, as it will continue to firm up as it cools.
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).