Classic Baked Rice-Pudding is the ultimate comfort dessert—rich, creamy, and steeped in tradition. This timeless recipe brings back the nostalgic flavors of home, where simple ingredients like milk, rice, and a touch of sweetness transform into a warm, golden treat. Perfect for family gatherings or cozy evenings, this baked rice pudding is as satisfying today as it was generations ago.
Classic Rice- Pudding Recipe with a Touch of Nostalgia
There’s something magical about a dish that transports you back to childhood. For me, that dish is rice pudding—creamy, comforting, and infused with the exact flavor I remember from my earliest years. This isn’t just any rice pudding; it’s the one my mother lovingly prepared for our family, straight from a recipe book that holds its own story.
A Recipe with History
The original recipe came from a cookbook gifted to my mother on her wedding day. It had a green fabric hardcover that, over time, became worn from years of use. During my school years, I covered it with brown paper to protect it. Later, I gave it a new life by re-covering it with a thick, adhesive shelf liner—known to many as Fablon. That book isn’t just a collection of recipes; it’s a family heirloom filled with memories.
Why This Rice Pudding Stands Out
- Authentic Flavor: This recipe captures the precise taste I grew up with.
- Simple Ingredients: Pantry staples come together to create something extraordinary.
- Comfort Food at Its Best: Perfect for cozy evenings or family gatherings.
Serving Suggestions
Enjoy this rice pudding warm or chilled. Sprinkle with cinnamon, add a dollop of cream, or top with fresh fruit for a modern twist.
Storage Tips
Rice pudding keeps well in the fridge for up to 3 days. Store in an airtight container and reheat gently on the stove or in the microwave.
Why Rice Pudding is Timeless
Rice pudding is more than a dessert—it’s a tradition. It connects generations and turns simple ingredients into cherished memories.
Ideas, Advice and Suggestions
Cooked rice – I usually eat long-grain rice, so that’s what I have always used. It is made using leftover cooked white rice.
Sugar – I typically use granulated white sugar, but I’m confident it would work with other non-liquid substitutes. However, honey and maple syrup might alter the consistency.
Vanilla essence – Half a teaspoon of vanilla essence should suffice. The original recipe recommends the grated rind of one lemon, which I have not yet tried.
Milk – I have used full cream cow’s milk; although low-fat milk also works, it requires less cooking time.
Eggs – Large, Extra Large, or Jumbo sizes are all suitable options.
Salt – I make it a point to add a little salt to every sweet recipe.
Classic Baked Rice Pudding
Course: Dessert4
servings10
minutes35
minutes1058
kcal45
minutesA delicious baked rice pudding made with simple ingredients. Serve with syrup, honey or applesauce for a delightful treat.
Ingredients
1 cup cooked rice
½ cup (100g) of sugar
½ tsp vanilla essence
2 cups (500ml) of milk
2 eggs
¼ tsp salt
Directions
- Heat the milk and add the rice.
- Beat the egg yolks with the sugar and salt, slowly adding the milk mixture.
- Beat the egg whites till stiff and fold into the mixture. Add the essence and pour into a greased, fireproof baking dish.
- Bake in a moderate oven 300°F or 160°c for 30 to 40 minutes or until set.
- Serve with the syrup, honey or applesauce.
Notes
- The egg whites may be beaten and used to top the pudding like a meringue, in which case 2 tablespoons of sugar are beaten into the whites.
Whole eggs can instead be beaten in with sugar and salt.
Origin of the Recipe: This recipe comes from my mother’s treasured old green recipe book
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