Go Back
Baked Rice Pudding with Raisins
Melissa Hart

Baked Rice Pudding with Raisins

Baked rice pudding has a soft custard around separate grains, not the stiff texture of cold leftover rice. A water bath keeps the eggs gentle while one mid-bake stir redistributes the raisins. Use already cooked rice or the center will be gritty when the custard sets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups cooked long-grain white rice
  • 4 cups whole milk
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 3/4 cup raisins
  • 2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 2 tbsp unsalted butter cut into small pieces

Method
 

  1. Heat the oven to 325°F and butter a 2-quart baking dish.
  2. Whisk the milk, eggs, sugar, vanilla, cinnamon and salt, then fold in the rice and raisins.
  3. Pour the mixture into the dish, dot the top with butter, and set the dish in a larger roasting pan.
  4. Add hot water to the roasting pan until it comes halfway up the pudding dish.
  5. Bake for 30 minutes, stir gently from the bottom, and bake 30 to 35 minutes more until the edges are set, the center trembles slightly and the custard reaches 160°F.
  6. Remove from the water bath and cool for 20 minutes before serving warm.