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Baked Rice and Raisin Pudding served ready to eat.

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Baked Rice and Raisin Pudding

Yield
15 servings

Cooked rice and raisins bake in a sweet milk and egg mixture until the pudding is set.

Ingredients
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Ingredients

Servings
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15 servings · US measures · 1 batch

Batching

Make one pudding per 9-by-13-inch baking dish. For 30 servings, make a second dish; baking time and the 160°F (71°C) center do not change with the amount.

Original recipe: 15 servings.

Salted butter, whole milk and dark raisins are the selected ingredients. The rice is counted as cooked rice; the water and salt used to cook it are not separate ingredients in this edition.

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Before you start

  • Read through the recipe before you start. Cook and cool the rice ahead. Gather the large bowl, whisk, baking dish, instant-read thermometer and the measured ingredients.

Directions

1

Read and gather

For the whole recipe

Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything, with the rice already cooked and cooled. Everything is measured and the rice is cool.

2

Heat the oven

For each pudding

Heat the oven to 350°F (175°C) with a rack in the center. The oven is fully heated.

3

Whisk the custard, stir in the rice and pour it into the dish

For each pudding

Whisk the eggs in the large bowl until no streaks of white remain, then whisk in about 5 cups whole milk, about 1 1/2 cups granulated sugar, the melted butter, cinnamon and nutmeg. Stir in the rice and raisins, then pour the mixture into a 9-by-13-inch baking dish and spread the rice evenly. Do not taste the raw egg mixture. The rice and raisins are evenly spread in the custard.

4

Bake until set

For each pudding

Bake at 350°F on the center rack until the top is golden, the center is set and an instant-read thermometer in the center reads 160°F (71°C), about 30 to 60 minutes. Start checking at the shorter time.

5

Cool slightly and serve

For the whole recipe

Cool the pudding slightly, then divide it into 15 servings. Serve it warm, or chill it to serve cold. Let a small spoonful cool enough to taste, then taste it. Aim for creamy rice, soft raisins and gentle spice. If you prefer a firmer texture, serve the pudding chilled. Refrigerate leftovers within two hours and reheat them to 165°F (74°C). The pudding is portioned.

About this recipe

Research preview: these details come from our sourced research and haven't been reviewed by our chef yet.

Why it works

Starting with cooked rice means the oven only has to set the custard. Milk, beaten eggs and melted butter bake around the rice into a soft, spoonable set, and cinnamon and nutmeg season the whole dish.

Associated with

British and American baked rice pudding

Rice pudding is made around the world, boiled or baked, with milk, sugar and spice: arroz con leche, Nordic Christmas rice porridge, Turkish sütlaç and Indian kheer are relatives. This baked version with butter and eggs follows the British and American style.

Taste

  • Sweet
  • Sour
  • Salty
  • Bitter
  • Savory
  • Heat

Sweet milk and egg custard warmed with cinnamon and nutmeg., Raisins add chewy bursts of sweetness. · soft rice in a set, custardy milk base, chewy raisins, firmer when cold · warm

Skill level

Easy

Stir and bake; the only check is that the center is set and reaches 160 °F (71 °C).

You'll practice: Cook rice ahead, Mix a custard base, Bake until the center sets

Allergens

Contains: milk, egg.

Check the raisin label for sulfites.

Diets

Vegetarian: Fits as listed Pescatarian: Fits as listed Vegan: Doesn't fit as written Dairy: See the allergen lines Egg: See the allergen lines Gluten: See the allergen lines

Occasions

  • Christmas · related tradition

    Rice pudding is a Christmas dish in the Nordic countries; this baked style is a relative, not the same dish.

    Fixed: 25 December (Christmas Eve 24 December)

    Next: December 24, 2026 (announced)

    Next: December 25, 2026 (announced)

Course: baked-good · Technique: simmer, bake · Time: 1-to-2-hours, make-ahead

Serving and keeping

Best served: Warm from the oven, or cold after chilling Spooned into bowls, with extra cinnamon, a little cream or a fruit sauce

Make ahead: It sets firmer when chilled.

Storage: Cool promptly and refrigerate within 2 hours (1 hour above 90 °F / 32 °C). Freezing is not recommended: the custard weeps.

Leftovers: It firms up when chilled; serve cold or warm it through.

Food safety

  • Dishes containing eggs should be cooked to 160 °F (71 °C); check the center.
  • Cool the cooked rice and the finished pudding promptly; cooked rice left warm can grow bacteria that make a heat-stable toxin.
  • Do not leave the pudding out of the refrigerator for more than 2 hours (1 hour above 90 °F / 32 °C).

We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the raisin label.

Nutrition notes

A sweet dessert: most of the energy comes from the added sugar, the milk and the butter.

The milk adds calcium.

We don't show nutrition claims (like “good source of”) until our legal review is done.

Swap notes

  • granulated sugar

    Works with changes

    Use: about one-third less sugar

    What changes: Less sweet.

    Not a swap: Leaving out all the sugar, which changes the custard and the dish.

  • whole milk · orthodox.fast_strict

    Not enough evidence yet

    Not a swap: Milk and eggs make the custard; a plant-milk version with flour or aquafaba in place of the egg is a different, untested pudding, so none is offered.

  • cooked long-grain white rice · passover.ashkenazi

    Not recommended

    Not a swap: Rice is kitniyot and is the body of the dish; no substitute keeps it.

These notes don't change the amounts, allergens or nutrition shown for this recipe.

For your food tracker

Fields for MyFitnessPal and other trackers
Recipe url
https://isthebestrecipe.com/desserts/baked-rice-and-raisin-pudding
Name
Baked Rice and Raisin Pudding
Servings
15
Recipe yield
15 servings
Recipe ingredient
2 whole large eggs, about 5 cups whole milk, about 1 1/2 cups granulated sugar, about 1/2 cup salted butter melted and slightly cooled, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, about 2 1/2 cups cooked long-grain white rice cooled; cook dry rice by its package directions first and keep any extra for another use, about 3/4 cup dark raisins not packed
Nutrition information
Nutrient 1008
247.52
Nutrient 1003
4.42
Nutrient 1004
9.54
Nutrient 1005
37.30
Nutrient 1079
0.54
Nutrient 2000
28.84
Nutrient 1093
95.47
Nutrient 1258
5.66
Nutrient 1253
49.20
Nutrient 1087
106.66
Nutrient 1089
0.62
Nutrient 1092
182.94
Nutrient 1114
1.19
Nutrient 1186
14.48
Nutrient 1057
0.00
Nutrient 1058
0.00
Nutrient 1180
34.02
Nutrient 1062
1034.33
Nutrient 1165
0.09
Nutrient 1166
0.19
Nutrient 1178
0.44
Nutrient 1261
0.15
Nutrient 1263
0.26
Nutrient 1264
0.82
Nutrient 1272
<0.01
Nutrient 1275
0.09
Nutrient 1278
0.00
Nutrient 1280
<0.01
Nutrient 1120
0.87
Nutrient 1122
0.03
Nutrient 1007
1.01
Nutrient 1018
0.00
Nutrient 1090
15.09
Nutrient 1091
102.03
Nutrient 1098
0.07
Nutrient 1101
0.18
Nutrient 1104
357.44
Nutrient 1105
98.04
Nutrient 1106
99.87
Nutrient 1107
17.86
Nutrient 1108
<0.01
Nutrient 1103
7.28
Nutrient 1109
0.33
Nutrient 1123
33.92
Nutrient 1051
97.15
Nutrient 1095
0.56
Nutrient 1269
0.43
Nutrient 1270
0.09
Nutrient 1271
0.01
Nutrient 1276
0.00
Nutrient 1277
0.01
Nutrient 1279
0.00
Nutrient 1292
2.52
Nutrient 1293
0.54
Nutrient 1167
0.53
Nutrient 1175
0.08
Nutrient 1259
0.31
Nutrient 1260
0.21
Nutrient 1262
0.25
Nutrient 1265
2.49
Nutrient 1266
1.11
Nutrient 1268
2.42
Nutrient 1242
0.00
Nutrient 1246
0.00
Nutrient 1110
46.95
Nutrient 1190
33.40
Nutrient 1187
8.65
Nutrient 1185
1.10
Nutrient 1177
23.13
Nutrient 1162
0.18
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Nutrition Values

Estimated nutrition

Baked Rice and Raisin Pudding

15 servingsOne serving is one equal share of the selected recipe yield.

Amount per servingCalories250
Protein
4.5 g
Carbohydrates
37 g
Fiber
0.5 g
Total sugars
29 g
Total fat
10 g
Saturated fat
6 g
Sodium
95 mg
Vitamin D
1.2 µg
Calcium
107 mg
Iron
0.6 mg
Potassium
183 mg
Estimated from USDA data for the listed ingredients. Brands and portions vary. Not medical advice.Source: USDA FoodData Central

Estimated · Per serving · 250 kcal

Some ingredients don’t have nutrition data yet.

Estimated macro energy share
MacroGramsShare
Carbohydrate37.30 g59.04%
Fat9.54 g33.96%
Protein4.42 g7.00%

Baked rice and raisin pudding with whole milk, salted butter and cooked unsalted rice

Nutrition details

Baked rice and raisin pudding with whole milk, salted butter and cooked unsalted rice

Main nutrients

Per serving

Calories
247.52 kcal
Protein
4.42 g
Carbohydrates
37.30 g
Fiber
0.54 g
Total sugars
28.84 g
Total fat
9.54 g
Saturated fat
5.66 g
Sodium
95.47 mg
Vitamins and minerals

Per serving

Calcium, Ca
106.66 mg
Iron, Fe
0.62 mg
Potassium, K
182.94 mg
Vitamin D (D2 + D3)
1.19 µg
Folic acid
14.48 µg
Choline, total
34.02 mg
Thiamin
0.09 mg
Riboflavin
0.19 mg
Vitamin B-12
0.44 µg
Cryptoxanthin, beta
0.87 µg
Lycopene
0.03 µg
Magnesium, Mg
15.09 mg
Phosphorus, P
102.03 mg
Copper, Cu
0.07 mg
Vitamin A, IU
357.44 IU
Retinol
98.04 µg
Vitamin A, RAE
99.87 µg
Carotene, beta
17.86 µg
Carotene, alpha
<0.01 µg
Selenium, Se
7.28 µg
Vitamin E (alpha-tocopherol)
0.33 mg
Lutein + zeaxanthin
33.92 µg
Zinc, Zn
0.56 mg
Niacin
0.53 mg
Vitamin B-6
0.08 mg
Vitamin E, added
0.00 mg
Vitamin B-12, added
0.00 µg
Vitamin D (D2 + D3), International Units
46.95 IU
Folate, DFE
33.40 µg
Folate, food
8.65 µg
Vitamin K (phylloquinone)
1.10 µg
Folate, total
23.13 µg
Vitamin C, total ascorbic acid
0.18 mg
Other nutrients

Per serving

Cholesterol
49.20 mg
Caffeine
0.00 mg
Theobromine
0.00 mg
Energy
1034.33 kJ
SFA 8:0
0.15 g
SFA 12:0
0.26 g
SFA 14:0
0.82 g
PUFA 22:6 n-3 (DHA)
<0.01 g
MUFA 16:1
0.09 g
PUFA 20:5 n-3 (EPA)
0.00 g
PUFA 22:5 n-3 (DPA)
<0.01 g
Ash
1.01 g
Alcohol, ethyl
0.00 g
Manganese, Mn
0.18 mg
Water
97.15 g
PUFA 18:2
0.43 g
PUFA 18:3
0.09 g
PUFA 20:4
0.01 g
PUFA 18:4
0.00 g
MUFA 20:1
0.01 g
MUFA 22:1
0.00 g
Fatty acids, total monounsaturated
2.52 g
Fatty acids, total polyunsaturated
0.54 g
SFA 4:0
0.31 g
SFA 6:0
0.21 g
SFA 10:0
0.25 g
SFA 16:0
2.49 g
SFA 18:0
1.11 g
MUFA 18:1
2.42 g
Incomplete data

Unknown source coverage is not zero.

Calculation details

An estimate, not a laboratory analysis or regulatory nutrition label.

Calculated from retained ingredient source mappings; independent review pending.

Estimated from protein and carbohydrate at 4 kcal/g and fat at 9 kcal/g. This is not a breakdown of reported Calories; food-specific factors and carbohydrate composition can differ. Rounded percentages may not total exactly 100%; segments use exact shares.

Per serving: calculated macro energy 252.70 kcal; reported Calories 247.52 kcal. Difference: 5.17 kcal.

USDA FoodData Central

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Baked Rice and Raisin Pudding