Baked Rice Pudding

BreakfastDessertsLeftover Meals
Written By Brenda Drake + Chelsea Kasen

A perfect way to use up leftover rice - make this custardy rice pudding as a snack or dessert.

Baked Rice Pudding

  • Preheat oven to 300F.

To a medium pot, add:

1 cup milk

1 egg

Whisk smooth, then stir in:

1 tsp corn starch

1 Tbsp brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1 cup rice (pre-cooked or leftover)

Once combined, place over medium-high heat. Whisking continuously, heat until just boiling and remove from heat. Stir in:

1/2 tsp vanilla

Set aside.

  • Butter 4 (8 oz) ramekins on the sides and bottom.

  • Place prepared ramekins on a sheet pan.

  • Equally divide the rice pudding among the ramekins (about 1/2 cup each).

Bake at 300F for 18-22 minutes. Allow to rest 5 minutes before serving.

Brenda’s tips:

  • Serving size: 4 (1/2 cup) servings

  • This rice pudding can be eaten without baking, but time in the oven creates a tender creamy custard

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Brenda Drake + Chelsea Kasen
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