I’ll show you how to make creamy, comforting rice pudding that transforms simple pantry staples into something extraordinary in just about an hour. This easy recipe requires only 14 minutes of stovetop cooking followed by 45 minutes of hands-off baking time. You’ll combine cooked rice with eggs, milk, sugar, and raisins, then let the oven work its magic to create a custardy texture that’s perfect for any meal. Trust me, there’s so much more to discover about perfecting this timeless comfort dish.
Why You Will Love This Creamy Dessert At Lunchtime (or Dinner) As The Main Course!
While most people think of rice pudding as strictly a dessert, I’m here to tell you it’s absolutely brilliant as a main course for lunch or dinner. Think about it—you’ve got protein from eggs and milk, carbohydrates from rice, and even fruit if you count those plump raisins. It’s comfort food that actually fills you up without the guilt of eating cake for dinner (though I won’t judge if you do that too). Plus, it’s warm, creamy, and satisfying in a way that makes your soul happy. Who needs complicated when simple works this well? For picky eaters, rice pudding offers a familiar, comforting texture that’s often more appealing than complex dishes with multiple components.
Looking for the classic Canadian Murray’s Rice Custard Pudding? We have that recipe too.
A Comforting and Incredibly Easy Rice Pudding Recipe
Easy Rice Pudding
Ingredients
Equipment
Method
- Combine rice and water in a medium saucepan and bring to a rolling boil. Reduce heat to low, cover tightly, and let it simmer for exactly 14 minutes until all the water disappears and the rice is tender.
- While the rice is cooking, preheat your oven to 325 degrees F. In an ungreased 1 1/2 quart casserole dish, beat the eggs until well combined. Stir in the sugar, raisins, milk, salt, and chosen spice until evenly distributed.
- Add the cooked rice to the egg mixture and stir until the rice is completely incorporated and floating in the custard base.
- Slide the uncovered casserole into the preheated oven and bake for 45 minutes, stirring occasionally to prevent the top from getting too firm.
- After baking, remove the dish from the oven and stir well. Let it sit undisturbed for 15 minutes to thicken. Serve warm or chill in the fridge before serving.
Nutrition
Notes
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Rice pudding gets a bad rap sometimes, doesn’t it? People think it’s complicated or old-fashioned, but honestly, this easy rice pudding recipe will change your mind in about an hour of mostly hands-off time. With just 14 minutes of active rice cooking and 45 minutes of gentle baking, you’ll have a creamy, comforting dessert that tastes like a warm hug in a bowl.
What makes this recipe so appealing is its simplicity and flexibility. You can start from scratch with uncooked rice, or take a shortcut and use that leftover rice sitting in your fridge. The magic happens in the oven, where eggs, milk, and sugar transform humble rice into something wonderfully custardy. Plus, you get to decide whether you want it warm and cozy or chilled and invigorating.
The process couldn’t be more straightforward: cook your rice until tender, whisk everything together in a casserole dish, then let the oven work its slow, gentle magic. A few stirs along the way, a little patience while it sets, and you’re done—no fancy techniques, no complicated steps, just good old-fashioned comfort food.
Ingredients:
- 1/3 cup rice
- 2/3 cup water
- 2 eggs
- 1/4 cup sugar
- 1/4 cup raisins
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla or cinnamon
Equipment/Tools:
- Medium saucepan with lid
- 1 1/2 quart casserole dish
- Whisk or fork for beating eggs
- Measuring cups and spoons
- Wooden spoon for stirring
Instructions:
Start by cooking your rice: combine rice (1/3 cup) and water (2/3 cup) in a medium saucepan and bring to a rolling boil, then reduce the heat to low, cover tightly, and let it simmer for exactly 14 minutes until all the water disappears and the rice is perfectly tender.
While that’s happening, heat your oven to 325 degrees so it’s ready when you need it. Once the rice is done, beat the eggs (2) thoroughly in your ungreased 1 1/2 quart casserole dish until they’re well combined, then stir in the sugar (1/4 cup), raisins (1/4 cup), milk (2 cups), salt (1/2 teaspoon), and your chosen spice (1/2 teaspoon vanilla or cinnamon) until everything is evenly distributed.
Add the cooked rice to this mixture and stir it all together until the rice is completely incorporated and floating happily in the custard base. Slide the uncovered casserole into your preheated oven and bake for 45 minutes, stirring the pudding occasionally to prevent the top from getting too firm and to keep everything cooking evenly.
When the timer goes off, remove the dish from the oven and give it one final, thorough stir – don’t worry that it looks pretty wet and loose at this point because that’s precisely what you want.
Let the pudding sit undisturbed for 15 minutes to allow the residual heat to finish the cooking process and the mixture to thicken to the perfect, spoonable consistency. Then, serve it warm if you’re feeling cozy, or pop it in the fridge to chill if you prefer it cold.
Nutrition Information:
- Good source of protein from eggs and milk
- Provides calcium and vitamin D from dairy
- Contains iron from enriched rice
- Moderate carbohydrate content from rice and sugar
- Raisins add natural sweetness and fiber
Tips:
Got leftover rice in the fridge? Skip the cooking step entirely and use 1 cup of already-cooked rice instead – it’s a brilliant way to transform yesterday’s side dish into today’s dessert. The pudding will look deceptively loose when it comes out of the oven, but resist the urge to keep baking it because that 15-minute resting period is essential for achieving the right texture. If you’re a team warm pudding, serve it right after the resting time. However, if you’re like me and prefer it chilled, it gets even better in the refrigerator, where the flavors meld and the texture becomes perfectly creamy. Feel free to experiment with the spice – cinnamon gives you classic comfort vibes while vanilla keeps things subtle and sweet.
Creamy Rice Pudding Cooking Steps
I’ll walk you through the simple steps that transform basic ingredients into creamy, comforting rice pudding magic. First, you’ll cook your rice until it’s perfectly tender, then beat eggs right in your casserole dish before stirring in sugar, raisins, and all the good stuff. After a 45-minute bake with occasional stirring, you’ll let it rest to thicken—and trust me, the hardest part is waiting for that final transformation!
Step 1. Cook Rice Until Tender
First things first, let’s get that rice perfectly tender because nobody wants to bite into chewy grains in their creamy pudding. I bring water and rice to a rolling boil, then immediately reduce the heat to low. Here’s where patience pays off—cover that pot and let it simmer for precisely 14 minutes. The magic happens when all the water gets absorbed, leaving you with fluffy, tender grains. Don’t peek too often (I know it’s tempting!), But trust the process. Alternatively, you can totally cheat and use leftover cooked rice—no judgment here!
Step 2. Beat Eggs in a Casserole
Now comes the fun part—grab that ungreased 1½ quart casserole dish and crack those eggs right into it. I know what you’re thinking: “Why ungreased?” Trust me on this one—rice pudding isn’t going anywhere, and we want those flavors melding together, not sliding around. Give those eggs a good beating until they’re well combined. No need for perfection here; we’re making comfort food, not competing on a cooking show. The eggs create that creamy, custard-like base that transforms ordinary rice into something magical. Once they’re beaten, you’re ready for the next delicious step.
Step 3. Add Sugar and Ingredients
With your eggs nicely beaten, it’s time to transform that casserole dish into a flavor powerhouse. I stir in the sugar first—this sweetens the deal literally and figuratively. Next come those plump raisins, adding chewy bursts of concentrated sweetness that’ll make you wonder why anyone skips them. Pour in the milk, creating that creamy base we’re after. A pinch of salt might seem odd, but trust me—it enhances every other flavor. Finally, add your chosen spice, whether cinnamon, nutmeg, or vanilla. Each ingredient plays its part in this delicious symphony you’re orchestrating.
Step 4. Bake Uncovered 45 Minutes
Slide that casserole dish into your preheated 325-degree oven and let the magic happen over the next 45 minutes. I’ll be honest—this isn’t a “set it and forget it” situation. You’ll need to stir occasionally, maybe every 15 minutes or so. Think of it as checking on a good friend; you don’t want to hover, but you care enough to peek in. The mixture will bubble gently, transforming from a soupy mess into something more promising. Don’t panic when it still looks wet after 45 minutes—that’s perfectly normal and exactly what we want at this stage.
Step 4. Let Rest and Thicken
When you pull that bubbling casserole from the oven, resist every instinct to dig in immediately—I know it’s tempting, especially when your kitchen smells like a cozy bakery. The pudding looks soupy and unpromising right now, but here’s where patience pays off. Give it a good stir first—this redistributes the liquid that’s settled during baking. Then let it rest for fifteen minutes while the starches work their magic, absorbing excess moisture and transforming your watery mixture into creamy perfection. Trust the process; your future self will thank you for this moment of restraint.
Helpful Tips
Although rice pudding seems foolproof, I’ve learned a few tricks that’ll save you from common pitfalls and elevate your dessert game. First, don’t skip stirring during baking—it prevents that dreaded skin formation and guarantees even cooking. Using day-old rice actually works better than fresh; it’s firmer and won’t turn mushy. If your pudding looks too liquid after baking, resist the urge to cook longer. Trust the resting process—those fifteen minutes work magic as the rice absorbs remaining liquid. Finally, taste and adjust the sweetness while warm, since chilled pudding tastes less sweet than its warm counterpart. For those managing diabetes, consider using low glycemic sweeteners or reducing sugar content to support stable blood sugar levels better.
Easy Rice Pudding Pairings as a Dessert
Three simple additions can transform your humble rice pudding into a sophisticated dessert experience. I love drizzling warm caramel sauce over chilled pudding—the temperature contrast creates magic in your mouth. Fresh berries add tartness that cuts through the creamy sweetness beautifully. For grown-up gatherings, I’ll splash in rum or bourbon during the final stir (trust me on this one).
Classic pairings include vanilla wafers for crunch or a dollop of whipped cream for extra indulgence. Coffee lovers, serve this alongside espresso—the bitter notes complement the gentle sweetness of rice pudding perfectly. For busy parents planning ahead, rice pudding can be wrapped individually in plastic wrap and frozen for up to three months, making it a convenient make-ahead dessert option. Sometimes, simple becomes extraordinary with thoughtful accompaniments.
Summing it up
This humble dessert proves that comfort doesn’t require complexity—just rice, milk, eggs, and patience. I’ve shown you how to transform simple pantry staples into creamy, spiced perfection that’ll make your kitchen smell like pure nostalgia. Whether you serve it warm (for those who can’t wait) or chilled (my personal preference for that silky texture), this rice pudding delivers every time. The beauty lies in its simplicity—no fancy techniques, no exotic ingredients. Just honest cooking that rewards you with bowlfuls of happiness. Sometimes the best recipes are the ones grandma would recognize.
