Baked Rice Pudding

READY IN: 1hr 5mins
Recipe by brenda-ohio

What I like most about this recipe is it uses up leftover rice and it uses dry milk. My son loves it. I also freeze leftovers for a dessert again later.

Top Review by Roxygirl in Colorado

This was my first experience using dry milk in rice pudding and it was a economically way to get creamy pudding! I made a fresh batch of rice for the recipe. With the 4 eggs this pudding really poofs up beautifully and was very velvety in texture. This is a fabulous way to use up your leftovers! Thanks Brenda, for posting. Roxygirl Roxygirl

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Blend instant nonfat dry milk in water until smooth in heavy sauce pan.
  3. Add butter and rice; heat slowly until scalding.
  4. Mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water.
  5. Bake for 1 hour.

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