Sherry's Baked Rice Pudding

READY IN: 2hrs
Recipe by Sherrybeth

This recipe is so easy and SOOOOOOO good. I've had it for a long time and since I'm the only one in my family that likes rice pudding, I don't make it often unless I get requests for it because I will eat the whole bowl!

Top Review by WiGal

Very nice dessert for using up leftover rice. I made this as posted except omitted the nutmeg-not a fan of. It has a layer of custard on top which is just the right amount. Next time I would reduce the rice slightly with the idea of getting it to be more creamy. Thanks for sharing Sherrybeth.

Ingredients Nutrition


  1. Preheat oven to 350 degrees and lightly grease a 2 quart casserole dish.
  2. In a medium sized bowl, beat the eggs and add the salt and sugar.
  3. Slowly pour the scalded milk into the egg and sugar mixture and mix well.
  4. Add the vanilla extract and stir.
  5. Add the cooked rice and stir.
  6. Pour this mixture into the prepared casserole dish and sprinkle with the nutmeg and sugar.
  7. Place the casserole dish into a oven safe dish (I use my tart pan) which has 1 inch of water in the bottom (water bath).
  8. Bake for 1 hour and 15 minutes.
  9. Serve warm or cold, depending on your taste.

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