Baked Rice Pudding

Angela (Grammy) Derby


One of my husband's favorite desserts in the world is rice pudding. I added the "dash" of nutmeg and the raisins because of hubby, but, if they're not your thing, that's fine too. It's just as wonderful without them. Best part of this pudding is it takes just a couple of minutes to mix in a bowl. The hard part is waiting the two hours for it to come out of the oven, while you're taking in the delicious aroma floating throughout your house. Then I served it in my pink glass cups and it took this simple dessert over the top in presentation.


☆☆☆☆☆ 0 votes



  • 2/3 c
    arborio rice
  • 2 c
    whole milk or cream
  • 6 Tbsp
  • 6 Tbsp
  • ·
    zest of 2 lemons
  • 1 tsp
  • 1 tsp
  • ·
    dash of nutmeg
  • 1/2 c
    raisins (optional)

How to Make Baked Rice Pudding


  1. Preheat oven to 250°. Grease a 2 quart baking dish
    (an oval Pyrex works great).
  2. Mix the rice, milk (or cream), sugar, butter, vanilla and lemon, nutmeg and raisins together in a bowl and then pour mixture into a greased 2-quart baking dish.
  3. Bake for 2 hours, until golden brown on top. (If you use a deep dish, the cooking time takes longer.)
  4. Sprinkle with some cinnamon and serve hot or cold. (We like to pour just a little bit of cream over the top.)

Printable Recipe Card

About Baked Rice Pudding

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: American

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