Eggless Baked Rice Pudding
A comforting eggless baked rice pudding with warm spices and tender raisins, perfect for cozy desserts or family gatherings, blending creamy milk and aromatic nutmeg flavors.
Ingredients
Instructions
- Combine all ingredients in a bowl.
- Pour the mixture into a greased 1 1/2-quart casserole dish.
- Bake, uncovered, for 2 to 2 1/2 hours, until the rice is tender.
- Stir several times during the first hour of baking.
Tips & Substitutions
For a creamier texture, consider using whole milk or a blend of milk and cream. If you prefer a different flavor, you can substitute the nutmeg with cinnamon or vanilla extract. For added sweetness, try using maple syrup instead of sugar, or replace raisins with your favorite dried fruits like cranberries or apricots. Stirring during baking helps evenly distribute the ingredients, ensuring a perfect pudding.
Serving Suggestions
Serve warm or chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence. This pudding pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful brunch, it complements dishes like Melt In Your Mouth Waffles or Cinnamon Buttermilk Coffee Cake, making it a versatile addition to your meal.
Storage & Reheating
Allow the baked rice pudding to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. To reheat, simply warm individual portions in the microwave for a minute or two, or place the entire dish back in the oven at 350°F (175°C) until heated through, adding a splash of milk if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless Baked Rice Pudding contains roughly 1375 calories, with 16g protein, 141g carbohydrates, and 89g fat. It is an excellent source of dietary fiber (183% of the Daily Value), iron (48% of the Daily Value), and calcium (41% of the Daily Value). Note that it is relatively high in sodium, at 1855mg per serving (81% 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 rice instead of long-grain rice?
While you can use brown rice, the cooking time will increase significantly. Brown rice typically takes longer to cook, so you may need to extend the baking time by an hour or more. The texture will also be chewier than with long-grain white rice, which may alter the final consistency of your pudding.
Is it necessary to grease the casserole dish?
Yes, greasing the casserole dish is important to prevent the rice pudding from sticking to the sides. Use butter or a cooking spray to create a non-stick surface. This will ensure that the pudding can be easily served without losing its shape or leaving bits behind in the dish.
Can I make this recipe dairy-free?
Absolutely! You can substitute the milk with plant-based alternatives like almond milk, coconut milk, or oat milk. Just ensure that the alternative you choose is unsweetened to maintain the balance of flavors. The pudding will still be delicious and creamy without dairy, making it suitable for vegan diets.
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).