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Oven baked rice pudding recipe

Oven baked rice pudding recipe



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

Rice pudding easily burns on the hob so I resorted to baking it in the oven, that works well.

36 people made this

IngredientsServes: 6

  • 1L milk
  • 180g pudding rice
  • 4 teaspoons vanilla sugar
  • 1 knob butter

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Set your oven to 120 C / Gas 1/2.
  2. Add all ingredients to a saucepan and bring to the boil, stirring constantly, as the rice easily sticks to the bottom. Pour into an ovenproof dish with a lid or cover with aluminium foil. Make sure the dish is large enough because because the rice will expand!
  3. Bake for 30 minutes. Remove from oven, stir and bake for a further 30 minutes, uncovered. Remove from the oven and stir. If a skin as formed, just stir it in.
  4. Let cool. The rice will stiffen as it cools. To soften it, add a little milk or cream.

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Easy Baked Rice Pudding

This easy Baked Rice Pudding recipe is the perfect creamy, comforting dessert on a cool night and it takes literally minutes to prepare. Just 5 ingredients and you can be settling back with a hot, cosy bowl of rice pudding tonight.

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This Easy Baked Rice Pudding is a truly soul-warming winter comfort recipe. While that may be true, a bowl of this goodness is good all year round and even for breakfast.

Along with easy comforting desserts like this Warm Apple Crostata with Quick Caramel Sauce and Apple Plum Cobbler, this baked dessert is a winner.


Baked rice pudding is thicker and has more of a custard-like texture to it. Stovetop rice pudding is creamier and has more of a porridge-like texture. They are both equally delicious.

  • Made with cooked rice – This recipe is a great way to use up leftover rice. So give that leftover rice in your fridge a makeover and turn it into an amazing dessert!
  • No stovetop required – There is no scalding the milk or tempering the eggs, so no time wasted or risk of burning or scrambling the custard mixture. All you have to do is mix everything up and bake.
  • Served many ways – You can enjoy this rice pudding warm or cold, for breakfast or dessert, or even as a snack.

Instructions

1. You will need a 1.6-litre (2¾-pint) wide-based ovenproof dish, well greased. Preheat the oven to 160°C/140°C fan/Gas 3.

2. Tip the rice into the dish. Heat the milk in a saucepan (see tip) and pour over the rice, then add the sugar and stir to combine.

3. Bake in the oven for about 30 minutes. Stir gently and sprinkle with a dusting of nutmeg, if you like. Continue cooking for a further 1¼–1½ hours until a golden skin has formed on top and the rice is soft and tender underneath. Serve hot.

MARY’S EVERYDAY TIPS: Full-fat milk gives the best rich flavour, though semi-skimmed would be fine too. If you only have semi-skimmed, add a little less and make up the full amount with cream.


Are you ready for some sweet fall comfort food? Trust me, this baked rice pudding with apples and rum raisins will take your fall coziness game to the next level! I know what I am talking about because I basically grew up with this Old Fashioned Baked Rice Pudding recipe and just the smell of it takes me to a happy place.

Seriously, a bite of this and I am back at my granny’s kitchen table in rural Bavaria. I can literally hear the cowbells ringing. Just joking. Not.

But seriously, you will find this kind of baked rice pudding on German menus quite often. Kids simply love it and adults will order it for their kids knowing that they get to gobble up the leftovers (and discarded raisins). There are many slight variations, but this recipe is the best. Or shall I say “zeee bäst” (German accent, got it? ).

It is a creamy rice pudding studded with raisins and grated apples with a nice cinnamon and butter flavor that just screams “granny loves me the mostest” .

Why this is the BEST baked rice pudding recipe:

Obviously, there are many baked rice pudding recipes out there but believe me, this one is special! First off, it’s bursting with fall flavours – vanilla, apple, cinnamon – and BUTTER! Yes, this is more than a rice pudding baked instead of cooked on the stovetop. This is rice pudding extravaganza and clearly a “don’t count the calories” kinda dessert.

We start out with a super creamy rice pudding, then fold under a creamy sugar-butter mixture that our stand mixer whips up for us in no time. We could stop here, but to make the baked rice pudding even fluffier, we also add some whipped egg whites to the “batter”.

The rum raisins are totally optional for you but for me, they are a must add-in. I love the little fruity-boozy bursts paired with the creamy baked rice pudding.

Tips for making the best Baked Rice Pudding:

  • Don’t rush the cooking process. It’s going to take a good 8 minutes for the rice mixture to come up to a boil on medium-low heat.
  • Cook your rice pudding on the stove top until al dente and the liquid surrounding the rice is thick and creamy.
  • Use real vanilla beans for the most outrageously delicious vanilla flavour!
  • I used two small apples for this recipe, so if your apples are big, one might be just enough.

Variations on this traditional German Baked Rice Pudding Recipe:

  • My gran used to make this baked rice pudding all year long with any fruit available in her garden. Cherries, raspberries, rhubarb, apricots and peaches work really well. If using canned fruit, please drain. If using frozen cherries, let them thaw and discard liquid.
  • To make this a dairy-free baked rice pudding, substitute milk for coconut milk and use vegan butter instead of butter.
  • The alcohol should evaporate during baking. Still, if you want to skip the rum, soak your raisins in orange juice.
  • Don’t like raisins? Use cranberries or dried cherries instead.

How to make the best Baked Rice Pudding:

Preheat the oven to 160 Celsius (320 F)and line a casserole dish with some butter. Have all your ingredients ready.

Add milk, rice, salt, vanilla, nutmeg and cinnamon to a pot on medium heat. If using a vanilla bean, scrape it out, and add the pulp as well as the pod to the pot.

Bring to a simmer, reduce the heat and let cook on low for about 20 minutes or until the rice is just cooked and the pudding has a creamy thick consistency.

As your rice pudding starts to thicken, stir in the soaking liquid from the raisins.

This is the consistency we are looking for! The rice shoult be al dente and the pudding thick and creamy.

Take rice off heat and transfer onto a shallow plate to allow for quick cooling. You can also put it into the fridge to chill.

Zest the lemon right into the sugar and rub it into the sugar with your fingertips. Separate the eggs and add yolks to the bowl of your stand mixer along with the lemon sugar and softened butter. Whisk until light and fluffy for about 7 minutes.

Peel and core the apples and grate them coarsely. Drizzle with lemon juice to prevent browning.

Fold rum raisins, then whisked butter mixture into cooled rice pudding.

Start whisking the egg whites with a pinch of salt until stiff.

This is the consistency we want!

Fold egg whites into the rice pudding mix carefully and just until combined.

Pour half of this mix into your casserole…

and top with grated apples, then the rest of the rice mixture.

Bake for 50 minutes, covering the casserole with aluminum foil towards the end.

FAQ:

Which rice is best for making baked rice pudding?

Common types of rice used for rice puddings are

  • Basmati
  • Arborio
  • Jasmine
  • Japanese short grain (i.e. sushi rice)
  • Regular long grain

Here’s the thing. In Germany, we use exclusively round short grain rice for sweet dessert-like recipes. If you want the full-on German Granny old-fashioned baked rice pudding experience, go with short grain rice, like Japanese sushi rice or arborio. Basmati rice and jasmine rice are a bit too flavorful for this particular recipe, which should be a celebration of fall-flavours like cinnamon, vanilla and apples.

How long does this baked rice pudding keep and how do I store it?

I like to store my leftover baked rice pudding in an airtight container with a tight-fitting lid. When chilled in the fridge, it keeps for about a week. It tasted delicious straight out of the fridge but I like to reheat it in a 300 F (150C) hot oven for about 8 minutes.

For more traditional German recipes, check out my Rustic German Apple Cake or my Granny’s Red Wine Chocolate Cake or maybe an old-fashioned German Fruit Cake?


Who doesn’t love the classic, old-fashioned taste of warm and fluffy rice pudding made with vanilla, sugar, milk and Success® White Rice? Easy to make, creamy and deliciously comforting, we know you’ll love this classic recipe.

Prepare rice according to package directions.

Combine rice, eggs, milk, sugar, lemon peel, vanilla and salt in a 2-quart baking dish. Set dish in a larger pan. Fill larger pan with hot water, half-way up side of baking dish. Bake pudding for 1 hour, until a knife inserted near the center of the pudding comes out clean.

Serve pudding hot or cold.

Feel free to add cinnamon and raisins to the pudding before baking, if desired.

Cooking Method

When it comes to rice pudding, the baking method is a whole lot simpler than the stove-top method. So, if this is your first time trying your hand at this creamy dessert, you’re in luck! Simply combine your ingredients and let the oven do the rest of the work. We suggest using leftover rice or letting the rice cool a bit before adding it in with the other ingredients.

If you’re thinking about skipping the water bath because it sounds complicated, don’t! It’s actually a lot simpler than it sounds. Just place your oven-safe baking dish inside of a larger pan that contains water. The water from the outside pan helps the rice pudding cook evenly and maintain its creamy texture. If you don’t have two pans, feel free to use a large, cheap aluminum foil cooking pan from the local grocery store.

Serve this dish hot or cold and top it with homemade whipped cream. While you wait for your rice pudding to finish cooking, simply whip together heavy cream, sugar and vanilla. In minutes, you’ll have a delicious, homemade topping for your dessert!

If you want to add whole grains to this dessert, simply use Success® Brown Rice instead of white rice. Or, try your hand at this simple Creamy Brown Rice Pudding with maple syrup and butter.


Instructions

This delicious Baked Rice Pudding is a simple yet elegant dessert to share at your next family gathering or get-together. Use our Minute® Instant White Rice to cut down on cook time but not on flavor!

Combine the milk, rice, raisins, sugar and salt in a medium saucepan. Bring to a boil over medium heat, stirring frequently.

Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.

Whisk eggs, vanilla and nutmeg in a 1-quart casserole dish. Slowly stir in hot rice mixture mix well.

Place casserole dish into a larger roasting pan Pour 1 inch of very hot tap water into pan, up side of casserole. Be careful not to let any water spill into the rice pudding.

Bake for 20 to 30 minutes, or until the top of the pudding is lightly browned around the edges and the center is set when lightly touched.

Allow to cool and garnish with almonds, mint leaves and whipped topping, if using.

If desired, you can omit the raisins in this dish. If you do, make sure to decrease the milk to only 2 1/2 cups and to increase the amount of sugar to 1/2 cup.

If you’re not a fan of nutmeg, feel free to sub out the nutmeg for cinnamon.

Simple from Scratch

We love rice pudding because of its vast versatility. You can use a wide variety of added ingredients to make it your own and you can cook it on the stove, in the oven and even, in the microwave! This traditional recipe made in the oven gets you away from the stove, while still providing the same flavors you remember from grandma’s recipe.

If you don’t have a casserole dish on-hand and you’re short on time, try our Easy Rice Pudding and work your way up to the recipe from scratch.

Our Minute® Instant White Rice works wonders here, as it perfectly absorbs the warm milk infused with sugar, vanilla and raisins with just a pinch of salt.


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Please let me know if you make this Baked Rice Pudding Recipe by leaving a rating and review below!

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Traditional Baked Rice Pudding

A British classic! None of this wishy-washy stir-it-in-a-saucepan business, but an (exceptionally) easy, slow cooked, creamy rice pudding!

Ingredients

  • 4-⅝ ounces, weight (uncooked) Pudding Or Short-grain Rice
  • 2 ounces, weight Sugar (any Kind That Takes Your Fancy)
  • 2 pints Full Fat Milk
  • 1 ounces, weight Unsalted Butter
  • 1 pinch Nutmeg (optional)

Preparation

Preheat the oven to 135 C/ 275 F.

Put the rice and sugar in an oven-proof dish (one large enough to hold the milk) and mix together, then pour in the milk and stir gently to spread out the rice. Dot the butter over the surface of the milk and sprinkle over the nutmeg, if using.

Place carefully in the oven. Cook for 2 hours, or until the rice is cooked, and the pudding is thick and creamy, with a golden-brown skin. If the skin gets too dark too quickly, or you don’t want a skin (though I think it is the best bit!), simply cover the dish with a piece of foil while it is cooking.


Nutrition information per portion

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily