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Baked vanilla rice pudding recipe

Baked vanilla rice pudding recipe

  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Rice pudding

Rice pudding flavoured with real vanilla and enriched with eggs for a custard-like texture. Everyone will love this comforting pud!

9 people made this

IngredientsServes: 4

  • 180g short grain rice
  • 1L milk
  • 1 vanilla pod, seeds scraped
  • 150g caster sugar
  • 2 eggs, beaten

MethodPrep:15min ›Cook:1hr ›Extra time:2hr chilling › Ready in:3hr15min

  1. Add rice to a saucepan and cover with water. Bring to the boil and cook for 2 to 3 minutes, then drain.
  2. Meanwhile, bring the milk and vanilla to the boil in another saucepan. Drain the rice and pour it into the milk. Reduce the heat to low and cook the rice until tender and the milk is absorbed, about 45 minutes. Stir occasionally to be sure the rice is not sticking.
  3. Preheat the oven to 150 C / Gas 2.
  4. Stir in the sugar. Remove from the heat and stir the eggs into the rice mixture. Pour the mixture into 4 individual ramekins.
  5. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 10 minutes. Chill for 2 hours in the fridge before serving.

Ideas

If desired, you can add a handful of sultanas or raisins to the mixture whilst the rice and milk are simmering. If you don't have a vanilla pod, use 2 to 3 teaspoons of vanilla extract instead.

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Baked Rice Pudding

This decadent rice pudding is soft with a custard-like texture and scented with cinnamon and nutmeg. It’s made with cooked rice and baked in the oven for an easy and convenient treat.


  • 3 egg whites
  • 1 egg
  • 1 ½ cups fat-free milk
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • ⅔ cup cooked rice
  • 2 tablespoons snipped dried apricots and/or golden raisins
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon finely shredded orange peel

Combine egg whites, egg, milk, sugar, and vanilla in a medium bowl. Beat until combined but not foamy. Stir in rice, apricots (or raisins), cardamom, and orange peel.

Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide the rice mixture among the cups. Place the baking dish on an oven rack. Pour boiling water into the baking dish around the custard cups to a depth of 1 inch.

Bake in a 325 degree F oven about 40 minutes or just until set, stirring after 20 minutes. Serve warm or chilled.


Vanilla-scented baked rice pudding

In a small mixing bowl, whisk the egg yolks and sugar until thick, pale and creamy.

Pour the milk and cream into a heavy-based medium saucepan and place over medium-high heat, adding the cinnamon, vanilla seeds and pod and orange zest. When the mixture is almost at boiling point, reduce the heat and simmer very gently for 15 minutes. Allow to cool for 15 minutes.

Strain the cream mixture into another clean medium saucepan and, whisking constantly, pour on the egg yolk and sugar mixture. Add the rice and put the pan over very low heat for about 20-30 minutes, stirring frequently, till the rice is plump and tender but there is still a lot of liquid.

Meanwhile, make the compote by placing the rhubarb and sugar in a medium stainless steel or non-stick saucepan over gentle heat. Cover and cook, checking and stirring frequently, until the rhubarb has started to break down. This should take about 15 minutes. Add the strawberries and continue to cook for another 10 minutes till the mixture starts to thicken. Taste for a pleasing sweet/sharp balance and alter if necessary.

Preheat the oven to 160 degrees C.

Grease a 1 litre-capacity ovenproof dish, pour the rice pudding into the dish and place in the oven for about 20 minutes or until it is set and golden. If you are cooking it from fridge temperature, add another 10 minutes to the cooking time.

Serve scoops of rice pudding with the warm compote and cold whipped cream or creme fraiche.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by the Dinner Ladies (Katherine Westwood & Sophie Gilliatt).

Everything about this dessert — its sweet homely scent, gentle creamy texture and wholesome ingredients — harks back to a time when puddings didn't have to whack you over the head with sugar and chocolate to be a family favourite. If you don't like rice pudding because of a traumatic childhood incident, let this version be the one that heals you and makes you whole again.

This is a brilliant recipe to make ahead in a large amount, then finish later. Simply cook it on the stovetop till the rice is tender but it still has a lot of liquid. At this stage it can be quickly chilled and stored overnight in a covered container in the fridge or frozen in batches. When you are ready to use it, defrost (if frozen) and pour the half-cooked rice pudding into an ovenproof dish, then continue with the last part of cooking. The compote can be made up to 2 weeks ahead and kept, covered, in the fridge. Make it in larger quantities and keep it on hand to jazz up your breakfast muesli (granola) or the weekend's pancakes.


Baked vanilla rice pudding recipe - Recipes

Servings: 100 Portions (4 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven

1-3/4 quart (3 lb 8 oz) rice
1-1/2 gallon water, cold
2-1/4 tablespoon (1-1/2 oz) salt
4-1/2 cups (1 lb 4 oz) milk, nonfat, dry
5-1/2 quart water, warm
1-1/2 quart (24 eggs) eggs, whole, slightly beaten
3 cups (1 lb 8 oz) butter or margarine, melted
4-1/2 cups (2 lb) sugar, granulated
3 tablespoon vanilla
7 1/2 cups (2 lb 8 oz) raisins, washed, drained

Combine rice, cold water, and salt. Bring to a boil, stirring occasionally. Reduce heat, cover tightly, and simmer 15 to 20 minutes or until water is absorbed. Set aside. Reconstitute milk and warm water add eggs, butter or margarine, sugar, and vanilla blend thoroughly. Add raisins and rice blend thoroughly. Pour about 1 gallon of mixture into each greased pan. Bake 40 minutes. Stir after 10 minutes to distribute raisins. Cut pans 4 by 6 when ready to serve.

NOTE:
If pudding is not to be served immediately, cover and place in refrigerator.
1-1/2 gallon other types of milk may be substituted for nonfat dry milk and water.


How to make it, step by step

A simple process of mixing together ingredients in a pie or casserole dish and then throwing it in the oven makes Baked Rice Pudding incredibly easy to make.

  1. Mix melted butter, rice, sugar and cinnamon in a pie dish, then add milk and mix it through
  2. Bake it for around 1 hour and 10 minutes until it’s golden on top and the rice is cooked through.

Remember, it will still look like it has quite a bit of liquid when you dig below the surface but it should no longer be swishing around when you move the dish.


Baked rice pudding recipe

This nostalgic rice pudding recipe provides the goodness of calcium as well as providing one of your 5 a day. It is low in fat and although sugar is added, some of the sweetness comes from the sugars naturally present in the plums. Lesley's recipe uses lactose free semi-skimmed milk, she states that as nothing else is added or removed, what you get is the nutritional benefits and great taste of regular milk just without the lactose.

Ingredients

  • 1 tsp Sunflower oil
  • 85 g Pudding rice, washed
  • 40 g Caster sugar
  • 750 ml Lactose free semi-skimmed milk
  • 1 Vanilla pod split (optional)
  • 1 tsp Sunflower oil
  • 3 oz Pudding rice, washed
  • 1.4 oz Caster sugar
  • 26.4 fl oz Lactose free semi-skimmed milk
  • 1 Vanilla pod split (optional)
  • 1 tsp Sunflower oil
  • 3 oz Pudding rice, washed
  • 1.4 oz Caster sugar
  • 3.2 cups Lactose free semi-skimmed milk
  • 1 Vanilla pod split (optional)
  • 450 g Plums, washed, halved and stonded
  • 30 g Demerara sugar
  • 15.9 oz Plums, washed, halved and stonded
  • 1.1 oz Demerara sugar
  • 15.9 oz Plums, washed, halved and stonded
  • 1.1 oz Demerara sugar

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 165 mins
  • Serves: 4

Step-by-step

  1. Pre-heat oven to 160°C Gas 3. Use the oil to grease a shallow oven proof dish.
  2. Place the rice, sugar, Lactofree and vanilla pod in the dish and stir to combine.
  3. Place in the oven until the rice pudding is golden, creamy and cooked (approx 2 / 2 ½ hours).
  4. Remove from the oven and increase the oven temp to 200°C Gas mark 6. Lay the halved plums over the surface of the rice pudding (cut side up) and scatter over the demerara sugar.
  5. Return to the oven for a further 10/15 minutes or until the plums are tender and bubbling hot.

Also worth your attention:

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Baked Rice Pudding

The online world is a funny place, isn’t it? I have an online friend called Vi. I met Vi years ago in an online forum for people who wanted to share ideas and recipes about canning and preserving food. Vi was a regular poster in the group for a long time, posting all about her canning adventures, her cats, her ducks and other animals. Everyone in the group looked forward to her colorful, chatty posts, but a few years back she left the membership and that group never was quite the same after that. Most of the personality and energy of the group was gone after Vi left.

Fast forward a year or so to when I started using Facebook. I don’t remember exactly how, but Vi and I reconnected on Facebook. I was so happy to make that connection again and we still communicate regularly through Facebook. Ever since I started writing this blog, Vi has hounded me been requesting that I post a recipe for rice pudding. She aggravates asks me at least twice a day once a month when I’m going to make some rice pudding. So, without further ado – this one’s for you Vi!

There are basically two kinds of rice pudding – the creamy stovetop kind and the custardy baked ones. We like both equally well but I think this baked one with a brulee topping is just outstanding.

Preheat your oven to 300 degrees.

Prepare a 2 quart casserole or baking dish by coating it generously with the softened butter.

In a large mixing bowl, combine the eggs, salt, sugar, vanilla and lemon rind. Stir well to combine.

Add in the milk, rice and raisins, stirring again to thoroughly combine all ingredients. Pour the mixture into the prepared baking dish.

Place the baking dish in a larger pan and filled with hot water to within 1? of the top of the baking dish. To make this easier to handle, I place my filled baking dish in the empty larger pan. Then sit it on the oven rack and add the water. Much easier than trying to carry the pan filled with hot water and pudding all together! Bake uncovered for 1 to 1 ½ hours. Stir well after the first 30 minutes of baking. Continue baking until a knife inserted near the center comes out clean. Start checking after the first full hour of cooking and remove immediately when done. Do not overcook.

Allow the pudding to cool for about 30 minutes.

Combine the sugar and cinnamon in a small bowl. Sprinkle over the cooled pudding. Place under the broiler (or use a torch) until the topping is melted and bubbly.

Serve hot or cold with whipped cream if desired. Makes 6-8 servings.

Download a printable copy of Baked Rice Pudding.

Other Rice Pudding recipes you might enjoy from around the internet:


Rice Pudding from Joy of Baking
Alton Brown’s Indian Rice Pudding
Baked Rice Pudding from Paula Deen
Rice Pudding on Simply Recipes
Leftover Rice Rice Pudding from Slashfood


Baked Rice Pudding

 Rice pudding is comfort food, no question about it. Sweet and creamy, it’s a relatively substantial custard dish made thick with rice and (usually) studded with juicy raisins. I usually make mine on the stovetop, starting either with leftover rice or with uncooked rice, depending on what is available to me at the moment. I’ve even turned stove-cooked rice pudding into ice cream before. While I like all of these recipes, I can’t help but want to experiment, so this batch of rice pudding got baked in the oven to give it a more custardy consistency.

To put it simply and cut the suspense, baked rice pudding is delicious. This one dish is not only tasty, but it is really interesting because it is essentially two desserts in one. The pudding is a mixture of rice and a sweet custard base, so while it bakes, it separates into two layers: a sweet rice pudding on the bottom and silky smooth custard on top. It is unlike any other rice pudding I’ve tasted. The rice layer is a bit more solid than your average rice pudding, since the weight of the grains pull them down to the bottom of the pan, while the custard/pudding rises to the top, so the first bite can be a bit of a surprise. That said, the two-layer effect doesn’t take anything away from the dish (even if you’re not a fan of the separation at first) because everything mixes together while you eat.

I baked the pudding in a water bath and the custard turned out to be silky smooth as a result. I scraped a vanilla bean into the mix as I put it together, but you can use vanilla extract if you don’t have any whole beans to use. I kept the spices – cinnamon, nutmeg and cardamom – to relatively low levels so they didn’t overwhelm the vanilla flavor. Next time I’m going to add in some dried cranberries in addition to the raisins.

Baked Rice Pudding
1 1/4 cups cooked rice
2 1/2 cups milk
1/2 cup sugar
4 large eggs, lightly beaten
1 vanilla bean
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
2/3 cup raisins

Preheat oven to 325F.
Combine all ingredients in a large bowl and whisk until smooth. Pour into an 8࡮-inch baking dish.
Place baking dish inside a 9吉-inch baking dish. Transfer to oven and fill outside dish with approx. 4 cups of water to make a water bath.
Bake for 30 minutes, stir, and then bake for an additional 20 minutes (total time approx. 50 minutes). If you don’t want your pudding to form a “skin” on top of the custard, stir more frequently.
Pudding is done when a knife inserted into the center comes out clean and the pudding is set (gently pushing the pan should produce an even jiggle of the custard).
Remove baking dish from water bath and cool for at least 20 minutes before serving.
Store leftovers in the refrigerator.


Vanilla Rice Pudding

Rich, silky, creamy: rice pudding is comfort in a bowl. The pudding by itself is wonderful, but when the heavenly scent and flavor of two vanillas are added, you just can't ask for a better dessert.

Ingredients

  • 1/2 cup (113g) uncooked Arborio or sushi rice
  • 1 cup (227g) heavy cream, divided
  • 1/4 cup (50g) sugar
  • 2 cups (454g) whole milk
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla bean paste

Instructions

Place the rice, 3/4 cup of the cream, the sugar, milk, and salt in a heavy 2-quart saucepan. Bring to a simmer and cook uncovered, stirring frequently, until the rice is cooked and the milk is almost entirely absorbed, 30 to 35 minutes.

Remove from the heat and stir in the remaining 1/4 cup heavy cream, vanilla, and vanilla bean paste. Let the pudding sit for 10 minutes (it will thicken slightly as it sits) before serving warm or chill to serve later.

Store covered and refrigerated for up to five days.

Perfect your technique

Vanilla Rice Pudding

Tips from our Bakers

Why add more cream and vanilla at the end of cooking? Adding extra cream that doesn't get cooked helps keep the pudding smooth and creamy, not clumpy. Adding the extra vanilla gives you an extra layer of pure vanilla flavor.


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