Who doesn’t love comfort food? This heart-warming baked rice pudding is exactly what you need to feel better on a cold or rainy day.
Eggs seem to be one of those things that I either have a ton of or none of when I need them. This was a day when I needed to use some up before my organic eggs saw their maker (my garbage can).
It had been a dreary, rainy day and I felt like making some comfort food. I wanted a rice pudding but I wanted to make a fancier version. I wanted sophisticated flavors and a baked pudding instead of a loose runny one, so a brulée top would seal the deal. It’s no secret that I love a brulée, like my ginger mascarpone crème brulée.
But I couldn’t find a recipe that had all of the qualities that I was looking for. So, I took the best of all of the interesting recipes I found and came up with this. It was exactly what I was looking for.
Why is This Baked Rice Pudding So Good? //
- All of the creamy goodness of a rice pudding, with the added crunchy texture of a brulée top.
- Warm, comforting, and cozy on a cold and rainy day, or if you need a pick-me-up at the end of a long work week.
- A great way to use up ingredients that are probably laying in your pantry right now.
- Although it needs some time to chill in the fridge, it’s so easy to make – this baked rice pudding is a great rainy day activity for the kids, too.
Ingredients //
The Rice:
- 1 1/3 cups water
- 2/3 cup long grain rice
- pinch salt
The Custard:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 vanilla bean, split in half
- 2 large egg yolks
- 3 large whole eggs
- 1/4 cup honey
- 1/4 cup sugar
- 1/4 tsp salt
- 1 orange, zested
- 2 tbsp rum
The Brulee:
- 1/3 cup light brown sugar
How to Make Baked Rice Pudding // The Steps
Step 1: In a small saucepan bring the water to a boil. Add the rice and a pinch of salt. Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed. Fluff with a fork. Transfer the rice to a bowl and let cool.
Step 2: Preheat the oven to 300°F. Butter a 9 inch shallow baking dish.
Step 3: Bring the milk and heavy cream to a boil in a pan. Scrape the vanilla bean seeds in.
Step 4: In another bowl, whisk together the eggs, yolks, honey, sugar, salt, rum, and orange zest until well combined. Add the rice.
Step 5: Add the milk mixture to the bowl in a slow stream while whisking. Pour it all into the baking dish.
Step 6: Put the baking dish inside a larger pan. Add hot water until it reaches halfway up the side of the pan. Bake the rice pudding for one hour or until it is set.
Step 7: Let the rice pudding cool and then chill it, covered in plastic wrap, for at least 6 hours or overnight in the fridge.
Step 8: Just before you are ready to serve it, cover the top with the brown sugar. Try to spread the sugar evenly over the top. Do a better job than I did.
Step 9: Broil the sugar 2 to 3 minutes until it is melted. It is easy to burn the sugar, so keep your eye on it. When the sugar is browned and shiny, serve your baked rice pudding.
Serving Suggestions //
This is a delicious dessert, but I’d venture as far to say that you can have it at brunch, or even breakfast. If you want to bulk this baked rice pudding out, you can’t go wrong serving it with roasted pears or another sweet or tart fruit. If you’re having guests over, I’d recommend doubling up because this dish will be gone quickly!
FAQs //
Of course. While the rice is paramount, you can use any long grain rice, like Basmati or Thai jasmine rice. The vanilla bean can be swapped out for vanilla extract, and if you want to make a vegan version, swap out the milk, cream, and eggs for your favorite plant based alternatives. Results may vary slightly, but you’ll still have a delicious tasting dish.
You can, but in my experience, the texture changes a little bit. I would recommend letting your leftover rice come up to room temperature first. This baked rice pudding is best with fresh rice, but experiment with it a little in your kitchen – that’s what cooking is all about!
The traditional way is to use a small torch. Hold it over your sugar topping carefully, so as not to burn it, and let the brown sugar bubble until it hardens.
How to Store Baked Rice Pudding //
This dish is best eaten on the same today to keep the brulée from softening, but if you’re okay with that, keep the pudding in its baking dish, let it cool, and wrap it up tightly with plastic wrap. It will keep in the refrigerator for 3 days and can be served again cold, or whack it in the oven at 350 degrees for about 10 minutes until heated through. You can switch on the broiler for the last couple of minutes, but because the sugar has already cooked, keep a close eye on it.
Baked Rice Pudding
Ingredients
The Rice:
- 1 1/3 cups water
- 2/3 cup long grain rice
- pinch salt
The Custard:
- 1 1/3 cups water
- 2/3 cup long grain rice
- pinch salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 vanilla bean split in half
- 2 large egg yolks
- 3 large whole eggs
- 1/4 cup honey
- 1/4 cup sugar
- 1/4 tsp salt
- 1 orange zested
- 2 tbsp rum
The Brulée:
- 1/3 cup light brown sugar
Instructions
- In a small saucepan bring the water to a boil. Add the rice and a pinch of salt. Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed. Fluff with a fork. Transfer the rice to a bowl and let cool.
- Preheat the oven to 300 degrees. Butter a 9 inch shallow baking dish.
- Bring the milk and heavy cream to a boil in a pan. Scrape the vanilla bean seeds in.
- In another bowl, whisk together the eggs, yolks, honey, sugar, salt, rum, and orange zest until well combined. Add the rice.
- Add the milk mixture to the bowl in a slow stream while whisking. Pour it all into the baking dish.
- Put the baking dish inside a larger pan. Add hot water until it reaches halfway up the side of the pan. Bake the rice pudding for one hour or until it is set.
- Let the rice pudding cool and then chill it, covered in plastic wrap, for at least 6 hours or overnight in the fridge.
- Just before you are ready to serve it, cover the top with the brown sugar. Try to spread the sugar evenly over the top. Do a better job than I did.
- Broil the sugar 2 to 3 minutes until it is melted. It is easy to burn the sugar, so keep your eye on it. When the sugar is browned and shiny, serve your baked rice pudding.
Nutrition
Oksana
Sunday 19th of January 2014
Hello Bree, I've never had rice pudding, so I am excited to try it out this week. Quick question: what is the size of the custard dish that you used in this recipe?
bakedbree
Monday 20th of January 2014
4 ounces? I think that is how big they are.
Nicola
Monday 18th of February 2013
Mu husband has been wanting me to make rice pudding for ages but I just couldnt find the right recipe. This is it, he will be so pleased.
Thanks!
bakedbree
Thursday 21st of February 2013
I hope that is!
liz
Thursday 26th of July 2012
I made this tonight and it didn't quite turn out--which is mostly my fault...I was using leftover rice, so i used too much of it, I think. About how much cooked rice would you say you use? Also, when exactly do you add the cooked rice? There is no mention of it in the recipe--i actually got the pan in the oven then saw my rice on the counter. In your pictures it looks like maybe you add it with the eggs?
Beverly
Thursday 13th of October 2022
@bakedbree, I have some leftover cooked rice that I want to use for your pudding.. It would be helpful if you could measure your cooked rice and let us know the measurement. 3 cups seems like a lot. I want the pudding to be creamy!
bakedbree
Monday 6th of August 2012
I don't know exactly, maybe 3 cups? I fixed the recipe, thanks for letting me know.
Maritza Reneau
Monday 23rd of July 2012
I'm gonna have to try it tomorrow. By the way, great use of that Flor de Caña Rum. You can also make some wicked Cuba Libre with it!
bakedbree
Monday 6th of August 2012
I bet!
Chloe
Wednesday 21st of March 2012
I'm curious to know what sized baking dish you used, I'm not sure if have the right size!
bakedbree
Tuesday 27th of March 2012
I believe that it is a 9-inch quiche pan.