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Baked Custard Rice Pudding

(6 Votes)
Baked Custard Rice Pudding
SERVES
8
CHILL TIME
4 Hr
COOK TIME
55 Min

Rice isn't only for serving as a side dish or throwing at weddings! It's also a main ingredient in this to-die-for dessert. Our Baked Custard Rice Pudding is a traditional, custard-style pudding that can be served hot or chilled - either way it's so tasty!

What You'll Need

  • 1/2 stick (1/4 cup) butter, softened
  • 1 cup sugar
  • 4 eggs
  • 3 cups half-and-half
  • 2 cups cooked long-grain rice
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

What to Do

  1. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray.
     
  2. In a large bowl, cream butter and sugar. Add eggs one at a time and beat until well combined. Add remaining ingredients; mix well.
     
  3. Pour into casserole dish and bake 55 to 60 minutes, or until top is golden. (Pudding will be loose.) Serve warm, or cover and chill at least 4 hours before serving.
     

Notes

So many rice puddings to choose from! Once you try our Baked Custard Rice Pudding, here's a collection of other rice puddings to try!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Can this be made with milk instead of 1/2 1/2 ?

Good morning! Yes, this recipe can be made with whole milk. Hope this was helpful. Enjoy!

Delicious! Maybe the best custard I've had, and certainly the best I've made. One variant the directions don't call for baking in a water bath, but I did rather than risk overheating the milk. Also, the mix was enough for 2 qts. I used two Corning dishes (1 1/2 qt and 1/2 qt. ) Both cooked for 60 minutes at 350. Both same perfect results.

Question, I made this the next day there was juice (water) under the custard. What did I do wrong. Thank you

Hi there! While the Test Kitchen cannot be sure exactly what went wrong, we think that this water may have been caused by the custard not cooling completely before refrigerating it. Also, we would like to know if you made any substitutions when making this recipe. Thanks! We hope that you can make this recipe again and you'll love it as much as we do in the Test Kitchen.

Question before I make this. Is the two cups of rice, two cups uncooked? Or do I only use two cups of cooked rice? Because two cups of uncooked rice after cooked makes more than two cups. Can you please clarify? Thank you.

Hi there, this recipe calls for two cups of cooked rice. Enjoy!

Question before I make this. Is the two cups of rice, two cups uncooked? Or do I only use two cups of cooked rice? Because two cups of uncooked rice after cooked makes more than two cups. Can you please clarify? Thank you.

Question before I make this. Is the two cups of rice, two cups uncooked? Or do I only use two cups of cooked rice? Because two cups of uncooked rice after cooked makes more than two cups. Can you please clarify? Thank you.

This takes me back to my childhood days when Mom would make her rice pudding just like this. It would make the house smell soooo good!

I love rice

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