Here’s the printable recipe from my latest YouTube episode, “Classic Rice Pudding.” This long-forgotten dessert deserves a comeback. Why? Because it’s creamy-dreamy delicious. It’s gluten-free, too, if that dietary aspect is important to you. And few desserts of silken custardy-ness require so little effort to make. All you need is a bowl, a whisk, and a baking dish.
Watch the video above to get the fine-points for making Rice Pudding. Then scroll down for culinary notes and the printable recipe. If you’re hungry for more, then by all means subscribe to my email updates.
Ingredient Notes for Rice Pudding
Fruit. Although black or golden raisins are traditional in rice pudding, you can certainly omit them, just as I did in the video above. Feel free to substitute diced peaches or some other fresh, canned, or dried fruit. If using canned fruit, be sure to drain it well.
Rice. Any already-cooked long or short grain rice will be suitable for Rice Pudding. I used “Minute Rice,” but jasmine, basmati, or brown rice will work as well. And what about leftover rice from the Chinese takeaway? Use it for rice pudding! For a super-creamy dessert, use just 2 cups of rice. For a very “rice-y” confection, use 3 cups rice.
Sugar. I use 1 cup (200 grams) of sugar in my Rice Pudding. If you want a sweeter dessert, you can increase the sugar to 1 1/2 cups. Or use just 1/2 to 3/4 cup of sugar for a less-sweet dish.
Nutmeg. This adds an appetizing perfume. To avoid clumps of nutmeg in the custard, mix it first with the sugar. The sugar granules with break up the nutmeg.
Milk. Dairy milk (full-fat for me) is traditional. But you can make this custard with nut milk. I think the dessert would be divine with almond milk!
The Baking Dish
Select a baking dish that holds approximately 3 quarts. I used my 11 cup (2.75 quart) Pyrex dish. A 9×13 dish will work as well. Be sure to grease the baking dish well before adding the custard to it.
And here’s the printable recipe:
Classic Rice Pudding
- 3 large eggs
- 1 cup (200 grams) sugar
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups (600 ml) milk
- 2 cups (272 grams) or up to 3 cups (458 grams) cooked rice
- 1/2 to 1 cup (100 to 200 grams) raisins or drained, diced peaches (from a 15-ounce can)
- Center the oven rack, and preheat the oven to 325°F. Also, grease a 3 quart baking dish.
- Using a wire whisk, thoroughly beat the eggs in a large bowl. Stir the sugar and nutmeg together to avoid big clumps of nutmeg. Add the sugar mixture to the eggs, and whisk well. Then whisk in the butter, vanilla, and salt. A little at a time, whisk in the milk. Then use a spoon to stir in the cooked rice and raisins or diced fruit. Pour the mixture into the prepared baking dish.
- Bake, uncovered, for 30 minutes. Then stir the contents to discourage the rice and fruit from settling at the bottom of the dish. Continue baking until a knife inserted in the center of the pudding comes out clean or mostly clean -- usually 30 to 45 minutes. Serve hot, warm, or cold. Leftover pudding can be covered and refrigerated for at least 3 days.
Raine D. says
Oh, yes! We love, love, love rice pudding & I haven’t made it in ages, so this is definitely something I’m going to do this week. I usually make it with sultana or golden raisins but find the idea of using peaches so intriguing that I’m going to give them a try this time instead. And as for your liking raisins as long as they’re not cooked INTO things: nothing about food likes & dislikes surprises me. I love peanut butter — to the extent I often just scoop a big spoonful out of the jar & eat it like ice-cream — but I don’t like peanuts & avoid anything with them. When I was a kid my sister used to make peanut brittle & I’d eat the brittle & leave a pile of sucked-clean peanuts behind 🙂 Even weirder? I love chocolate & would happily eat pounds of the stuff, but I don’t like chocolate-flavoured things, including chocolate cake, pudding, ice-cream etc.
I just had some Kozy Shack rice pudding last night. Yes, far inferior to home made. But truth to tell, I’ve never made rice pudding. Now, thanks to you, I can not only make it but make a much tastier version of it. I love rice so it will be hard to have any left over but I can always make rice to intentionally make rice pudding.
Kevin Lee Jacobs says
Hi Raine D. – I enjoy peanut butter the same way that you do — licked directly from a spoon!
Hi mlaiuppa – If you make this pudding, please let me know how it compares to the version from Kozy Shack!
I’ve made a similar recipe for years, but haven’t tried using canned fruit! Hands down the best way to make rice pudding.
Looks delicious and simple to make. My husband LOVES rice pudding, so I will try this recipe. Thank you!
My grandmother used to make rice pudding like this. My mom was always asking for the recipe and for some reason never got further than the 3 eggs. I have made rice pudding on the stove top for years but always remembered this lovely custardy dish. Thank you so much for this recipe. Cooking the rice now! …I confess, I do like raisins in my rice pudding….
Beverly, zone 6, eastern PA says
You are a most appealing chef! Personable, relatable, entertaining. Thanks for cheering up my snowy morning.
I too love rice pudding. I once had a dear friend who grew up in Vienna. She always added lemon peel to her rice pudding. Wonderful fragrance. Thank you, Kevin.
Never had rice pudding as good as my Ukrainian grandmother’s. Hers had a thick layer of custard on the top and also had raisins. Never figured out how to make it. Your recipe sounds good, though, and may have to give it a try.
We love rice pudding at our house! The recipe I have used for years, which is over 100 years old, said to place the dish of custard in a shallow dish of boiling water before baking. So I’ve always made it that way, but I noticed yours doesn’t require that. I only assume that mine was requiring it to keep the top from drying out, perhaps? But if you find your recipe doesn’t have that problem, I will happily omit that step!
Hi Kevin! Sorry to ask this here but I wasn’t sure you would see my question if I didn’t put it on your most current recipe.
I would like to buy myself a granite cutting board like you have but not sure what size you use. I found one on Ashley Home Accents that is 16×20. Would you feel that’s large enough? Too large, etc.
If you don’t want my question here, obviously delete it. But maybe you could just send me a quick email? Or post your answer on your white bread post or your hamburger buns post?
Anyway, sorry to bug you and just delete if I shouldn’t have asked.
Kevin Lee Jacobs says
Hi Peggy – My marble board is 16×20.
Oh! It’s marble? Ok, thank you!
Can’t wait to try this rice pudding. One of my favorite desserts but it is impossible to find “organic.” Now I can try making it and use organic ingredients.
Beverly, zone 6, eastern PA says
House smells divine after your Rice Pudding went together easily and baked in exactly 60 minutes. I used the upper limit (3 cups) of white rice and an elongated 3 quart rectangular glass tray. Batter level was sufficiently shallow that no extra cook time was required. Based on the amount of rice and the dimensions of the tray, I elected not to stir the contents midway. I used Golden Raisins instead of Peaches. With his mouth full, husband gave a thumbs-up and I heartily concur. So homey and comforting on a bitterly cold winter’s day. Great recipe!
Kevin Lee Jacobs says
Hi Beverly – So glad this classic dessert worked out for you. Also, great to know that it baked to perfection in 60 minutes!
Hi Kevin, I’ve never made rice pudding, hate raisins, love peaches. I’m home recuperating from covid pneumonia after a week in hospital so you’re site has saved me, I really miss baking.
Since this is so easy I’ll try it next week & let you know how it came out
My mother made custardy rice pudding this way, but instead of cooking the fruit in it, she always served it with (thawed) frozen raspberries poured over the top. It was always a much anticipated dessert in our household. So that’s what I just did. Delicious! Made me a bit nostalgic…
Lynn Marie says
Thanks for this custard based rice pudding recipe. I’ve been winging it with variable success when I’ve had a craving for the real thing and most recipes are of the creamy stovetop variety which just does not scratch the same itch.
Sounds delish. Need to buy milk tomorrow so I can make this. Speaking of raisins, I enjoy them without reservations but was wondering if you might go for chocolate covered raisins? Maybe it’s one thing you’d accept mixed with your raisins.
badger gardener says
I had some leftover rice and remembered your recipe. Made your rice pudding this morning. Delicious. I was hesitant to add the raisins, but I am really glad I did. They plumped up nicely and were great in this dish. Love that I will now have a go-to for leftover rice as I always seem to make too much. Next will try the peaches as that sounds delightful.
Hope you are well.
I and my family love Rice Pudding and like you pointed out usually made with raisins. Your recipe is quite different in method but I will try it with peaches as I love peaches. As for raisins – I’m good with that. As a matter of fact I have 2 loaves of a longtime favorite quick bread in the oven – Whole Wheat Quick Bread. Really quite basic made with honey, buttermilk, butter, raisins and walnuts. Regarding PEANUT BUTTER though. I like it plain from the jar – crunchy, please, on fresh homemade bread, on raw apple slices/chunks or celery and never baked into cookies, etc. To me that’s a wasted use of peanut butter. Organic – no added ingredients. Thanks for your delightful show. I look forward to making the Wine chicken stew – it looks so easy.
Kevin, Just started watching your videos and made the baked rice pudding – very good, easy to make and brought back lots of childhood memories of a dessert that my mom made for the children. Thanks for the recipe.