A comforting dessert with tender rice, a rich custard-like center, and a beautifully golden top. It’s easy to prepare with simple pantry ingredients and delicious served warm or chilled.
Recipe Details
- Prep time: 10 minutes
- Cook time: 45–60 minutes
- Total time: About 1 hour
- Servings: 4
- Difficulty: Easy
Ingredients
2 cups cooked white rice2 cups whole milk2 large eggs⅓ cup granulated sugar2 tbsp melted butter1 tsp vanilla extract¼ tsp salt¼ tsp ground cinnamon (optional)¼ cup shredded coconut (optional)
Instructions
Step 1: Prepare the rice
Preheat the oven to 350°F (175°C). Lightly butter four oven-safe ramekins or one small baking dish. Use freshly cooked or leftover rice.
Step 2: Make the custard
Whisk the eggs, milk, sugar, melted butter, vanilla, and salt in a bowl. Add cinnamon if desired.
Step 3: Combine
Stir the cooked rice into the custard mixture. Add shredded coconut if you’d like a coconut flavor. Divide among the ramekins.
Step 4: Bake until golden
Place the ramekins in a baking dish. For a gentler custard, add hot water to the outer dish halfway up the ramekins. Bake for 40–50 minutes, or until the centers are set and the tops are golden. Larger dishes may need 50–60 minutes.
Step 5: Rest and serve
Let the pudding rest for 10 minutes before serving. The center should be creamy and tender, with a lightly caramelized top.
Nutrition Information
Estimated per serving, assuming 4 servings without optional coconut.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–350 |
| Protein | 10–12 g |
| Carbohydrates | 40–45 g |
| Fat | 10–13 g |
| Sugar | 17–20 g |
| Fiber | Less than 1 g |
Nut Information & Allergies
- Nuts: No tree nuts or peanuts are required.
- Coconut: Optional shredded coconut is included in the variation. Coconut allergy guidance varies by individual and local labeling rules; omit it if necessary.
- Dairy: Contains milk and butter. Dairy-free alternatives will change the texture.
- Eggs: Contains eggs, which are essential to the custard in this version.
- Gluten: Naturally gluten-free when all ingredients are verified gluten-free.
Frequently Asked Questions (Q&A)
Q1: Why is my rice pudding watery?
It may need more baking time, or the rice-to-liquid ratio may be too low. Bake until the center is set but still soft.
Q2: Can I use leftover rice?
Yes. Leftover cooked rice works very well. Refrigerate it promptly after cooking and reheat or bake it thoroughly.
Q3: How do I get the golden top shown in the picture?
Bake until the top browns. If needed, briefly use the oven’s broiler while watching closely to prevent burning.
Q4: Can I make this without coconut?
Absolutely. Coconut is optional and isn’t necessary for a creamy rice pudding.
Q5: Can I use brown rice?
Yes, but the texture will be chewier and the flavor nuttier.
Q6: Can I make it ahead of time?
Yes. Refrigerate covered after cooling, and enjoy within 3–4 days. Reheat individual portions thoroughly.
Q7: Can I reduce the sugar?
Yes. Reduce the sugar to 2–3 tablespoons for a less sweet dessert, adjusting to taste.
Q8: Can I freeze baked rice pudding?
You can, but the custard may become grainy after thawing. Refrigeration generally gives a better texture.
Food safety tip: Cooked rice should be refrigerated promptly and kept cold until use. Don’t leave rice pudding at room temperature for more than 2 hours.
Enjoy this warm, creamy baked rice pudding with its golden crust and soft, custardy center!
