A baked rice pudding is the ultimate nostalgic comfort food. Rich and creamy with a golden top, it's simple cooking at its best. The basic recipe is incredibly easy to make – just mix and bake, then enjoy on its own or add your own toppings and flavour twists. See method
Ingredients
- 15g unsalted butter
- 100g pudding rice
- 25g caster sugar
- 1 tsp ground nutmeg
- 700ml whole milk
Each serving contains
Energy
1080kj
257kcal 13%Fat
11g 15%Saturates
7g 33%Sugars
15g 16%Salt
0.2g 3%
of the reference intake
Carbohydrate 36g Protein 7.3g Fibre 0.4g
Method
- Preheat the oven to gas 3, 160°C, fan 140°C. Grease a 1.5ltr shallow ovenproof dish with the butter, ensuring it is fully coated across the base and up the sides.
- Add the pudding rice, caster sugar and nutmeg to dish and lightly mix. Pour over the milk, then stir well to combine.
- Bake for 2 hrs, checking after 1 hr 45 mins, or until the rice is tender and the top is golden and just set. Serve hot.
Tip: For some simple serving suggestions, try stirring through a spoonful of jam or fruit compote, topping with grated chocolate, chopped nuts, sliced banana or poached plums. Or drizzle over golden or maple syrup. You can also vary the flavours in the pudding by swapping the nutmeg for a little ground cinnamon, vanilla extract or grated orange zest.
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Last Updated on October 1, 2022 by
Baked rice pudding is a delicious variation on your favorite rice dessert that’s baked in the oven. Try a dessert like the rice pudding Jamie Oliver makes.
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I have a few comfort food dessert recipes and old fashioned rice pudding is definitely one of them. For my husband, it’s chocolate cake.
But, honestly, I would rather have a big dish of creamy rice pudding any day. Of course, it’s also a delicious gluten-free dessert which means it’s something that my daughter can enjoy as well.
Rice pudding has a history that dates all the way back to the royalty of England. Back then, rice was an expensive import from the Orient.
So, rice pudding was something it took money to enjoy. One of the earliest rice pudding recipes to date is one referred to as rice pottage found in the 1300s.
This Ambrosia Rice Pudding is absolutely amazing. I hope you’ll give it a try.
- How do you make old-fashioned rice pudding?
- Can you make rice pudding with cooked rice?
- Southern baked rice pudding
- Baked rice custard pudding
- Baked rice pudding with almond milk
- Baked rice pudding with uncooked rice
- Baked rice pudding (no eggs)
- Best rice for rice pudding
- Flavored rice pudding recipes
- More pudding recipes
How do you make old-fashioned rice pudding?
Old-fashioned rice pudding is not baked. It is a creamy pudding made on the stovetop that has eggs, raisins, milk, rice, and white sugar.
After cooking it, you typically put it in the refrigerator until it sets. Amusing Foodie shares a rice pudding recipe using brown rice that sounds amazing.
Feel free to top with your favorite fresh fruit like the baked rice pudding Jamie Oliver makes.
Can you make rice pudding with cooked rice?
Yes, you certainly can. When I make my baked rice pudding, I use cooked rice. It’s a wonderfully frugal way to use up leftover rice.
Of course, you can also cook rice to use in this recipe rather than using leftovers. Just scroll down for my favorite recipe.
Southern baked rice pudding
I was surprised the first time I heard baked rice pudding referred to as Southern baked rice pudding. Evidently, the stovetop version is more common in the north and the baked version is more common in the south.
My mother has always made the baked version and we are about as northern as you get.
Baked rice custard pudding
Custard is formed when you make a baked rice pudding with eggs and milk and then bake it in the oven. The top of the pudding will be a golden brown custard.
The pudding recipe that I’ve shared below is a baked rice custard pudding. We often serve it topped with jam but you can use whipped cream if you prefer.
Baked rice pudding with almond milk
The recipe I use calls for whole milk, but if you are lactose intolerant, you can still enjoy rice pudding by making yours with almond milk or even soy milk.
This recipe by Vegan in the Freezer would be perfect for those that prefer not to use dairy milk.
Baked rice pudding with uncooked rice
If you have no cooked rice on hand and don’t want to cook it first, you can make baked rice pudding with uncooked rice. The key is to cook it at a low temperature.
This recipe by Mark Bittman will tell you everything you need to know to make this style of dessert.
Baked rice pudding (no eggs)
It happens. You are craving rice pudding and open the refrigerator to find you have no eggs. Thankfully, She Loves Biscotti has a recipe for rice pudding that doesn’t require any eggs at all.
Make sure you use a greased casserole dish for oven baked rice pudding.
Best rice for rice pudding
What type of rice you use in your pudding recipe is entirely up to you. I’ve used everything from instant rice to jasmine rice with delicious results.
Check out my recipe to learn how to make rice pudding with jasmine rice. Cristina’s Cucina uses arborio rice in her recipe.
Flavored rice pudding recipes
If you want to try a rice pudding recipe that’s a little bit different, check out the Lilac Rice Pudding recipe from Homespun Seasonal Living or the banana rice pudding from Cooking with Carlee.
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More pudding recipes
If you enjoyed this baked rice pudding Jamie Oliver makes, you might want to try these:
- Creamy Baked Rice Pudding
- Spiced Pumpkin Bread Pudding
- Mexican Chocolate Pudding
- Citrus Pumpkin Pudding
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Ingredients
- 1 cup cooked rice
- 2 1/2 cups milk
- 3 large eggs, lightly beaten
- 3/4 cup sugar
- 3/4 cup raisins
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
- In a large bowl, stir together first 7 ingredients.
- Spoon into a prepared baking dish.
- Place baking dish in a large pan; pour water into the pan to a depth of 1-inch.
- Bake for 1 1/2 hours, or until lightly browned and set.
- Combine cinnamon and nutmeg; sift over top of pudding.
- Cool slightly and cut into squares to serve.
Nutrition Information:
Yield:
6Serving Size:
1 cupAmount Per Serving: Calories: 280Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 101mgSodium: 179mgCarbohydrates: 53gFiber: 1gSugar: 37gProtein: 8g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email to chat.