Baked Rice PuddingThis is a marvelous rice pudding recipe, really a custard pudding that includes rice. The eggs set while baking just as in a custard dessert or pie. We like this pudding with dried cranberries or craisins. Not only do the cranberries give the pudding a little zip, the cranberries make for a very attractive presentation. If you are looking for a Christmas pudding recipe, add this one to your arsenal.

This pudding is a great way to use leftover rice. Check out the wholesome ingredients in the recipe.


4 large eggs
1/2 cup granulated sugar
1/2 tablespoon vanilla extract
1 12-ounce can evaporated milk
1/2 cup milk
1 1/2 cup cooked rice
2/3 cup raisins or dry cranberries
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg


1. Whisk together the eggs, sugar and vanilla until well-combined. Add the milks. Stir in the cooked rice, and the raisins or cranberries. Transfer the mixture to a 2-quart baking dish.
2. Place the baking dish in a larger pan on a rack in the center of the oven. Pour very hot water in the other pan so that the baking dish is sitting in water about one inch deep.
3. Bake for 30 minutes at 325 degrees. Stir the pudding, sprinkle with the spices, and then bake for another 30 minutes. The pudding is baked when there is still a little jiggle in the center and a knife inserted in the center comes out nearly clean. (Note: The depth and the color of the pan seem to make quite a difference in the time required to bake. Check the pudding for doneness early.)
4. Cool before serving.

Tips for success:

1. The eggs need to be well-combined so that they are dispersed in the pudding. Whisk well but not to the point that the mixture is foamy.
2. Do not over bake the pudding. The pudding will be smoothest if barely set. It should be removed from the oven while there is still some jiggle as you shake the pudding gently.
3. While you can make this pudding without the fruit, we think the cranberries and raisins make this pudding special.

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