Mom's BEST Baked Rice Pudding

My Mom's Baked Rice Pudding is the absolute best. This comforting sweet casserole with cinnamon, butter and raisins is perfect for cold days. Pure Soulfood!

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There are some dishes that I associate with my childhood and that simply make me happy. 🙂

For example, one of my absolute favorite cakes, the Linzer Cake, that my grandma always made. Or mom’s baked rice pudding. It's incredibly tasty and perfect for cozy, cold days like we're having right now.

How to make the BEST baked Rice Pudding

First you have to cook a rice pudding. To do this, put milk, water, ground ginger, cinnamon, salt, sugar and rice pudding (short grain rice) in a pot and bring everything to the boil. Then turn it down to medium and let it simmer for about 20-25 minutes until the rice is cooked. You should stir occasionally so that the rice doesn't burn on the bottom.

Then mix the rice pudding with butter, eggs, baking powder and raisins (or not, if you're the kind of person who prefers to go without it :)), put the mixture in a greased mold and bake the casserole for about 40 minutes.

Then the rice pudding is ready and can be enjoyed.

This sweet casserole dish is so, so good.

That's how the baked Rice Pudding tastes best:

• The baked rice pudding tastes best when it's freshly baked and still hot or at least warm.
• For a special taste experience, you can top the baked rice pudding with butter flakes, maple syrup or a little honey or icing sugar before serving.
• Served with applesauce, a roasted berries or compote, the warm rice pudding tastes amazing as well.

Easy Baked Rice Pudding - Tips & FAQ

Can I prepare the baked rice pudding?

Yes, you can cook the rice pudding up to 24 hours in advance. Before baking, add the eggs, raisins, baking powder and butter. Since the prepared rice pudding will be cold, you will need to melt the butter first before stirring it in.

You then put this mixture into the greased baking dish and bake it according to the recipe.

Can I use plant based milk?

Yes, you can easily replace the milk with your favorite plant milk. Oat milk, almond milk or rice milk, for example, work well.

Can I skip the raisins?

Yes, you can of course leave out the raisins without substitution. But you can also replace them with other dried fruits. For example, dried plums, dried apricots or figs go very well in the baked rice pudding.

How should I store the baked rice pudding?

The baked rice pudding should be kept covered in the refrigerator and eaten within 3 days.

What meal is baked rice pudding usually eaten at?

The baked rice pudding goes well at all meals. You can also pack it in a box and enjoy it on the go!

More recipes of my childhood

• The BEST Linzer Cake recipe: My Grandmother's Linzer Cake Recipe
• Absolute Soulfood: Baked Apples- in beer dough
• These easy Curd Dumplings with Berries are so good too. My mom made them so often and they are one of my son's favorite meals.

Print Recipe

5 from 7 Ratings

Mom's BEST Baked Rice Pudding

My Mom's Baked Rice Pudding is the absolute best. This comforting sweet casserole with cinnamon, butter and raisins is perfect for cold days. Pure Soulfood!

Prep Time10 minutes mins

Cooking / Baking Time25 minutes mins

Baking Time45 minutes mins

Total1 hour hr 20 minutes mins

Servings: 8 servings

Equipment

• 1 casserole dishapprox. 25 x 18 cm / 10 x 8 inches
• 1 pot

Ingredients

• 500 ml milk
• 300 ml water
• 250 g short grain rice for cooking rice pudding
• 60 g light brown sugar or granulated sugar
• 80 g butter cut in pieces
• ½ tsp salt
• ½ tsp ginger grounded
• 1 tsp cinnamon grounded
• 3 medium Eggs
• 1 cups raisins optional
• 1 tsp baking powder

Topping

• cold butter flakes
• maple syrup or honey or icing sugar

Instructions

• Add milk, water, rice, sugar, salt, ginger and cinnamon to a medium sized pot and bring to a boil. Turn down the heat to low and simmer for about 20 minutes until the rice is cooked. Stir constantly. Remove the pot from the heat and let it cool for 5 minutes.
• Meanwhile, preheat the oven to 175°C / 347°F top/bottom heat. Grease a baking pan (approx. 25x18cm / 10x8 inches) with butter.
• Using a spatula, quickly stir the eggs, butter in small pieces, raisins and baking powder into the rice. Empty the mixture into the prepared form. Bake covered with a lid or aluminum foil for 35 minutes. Remove the lid or aluminum foil and bake for another 5-10 minutes until the surface is golden brown.
• Best served hot or warm.