Easy Entertaining Rice Pudding

"I like this recipe because it is easy, quick (compared to other rice pudding recipes), and uses ingredients you probably always have around the house...and it's good!"
photo by Diana 2 photo by Diana 2
photo by Diana 2
photo by Diana 2 photo by Diana 2
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
1hr 15mins


  • 12 cup uncooked rice (short or long-grain)
  • 1 cup water
  • 2 eggs or 4 egg yolks
  • 12 cup sugar
  • 12 cup raisins (optional)
  • 2 12 cups milk (whole or 2%)
  • 14 teaspoon salt
  • 12 1/2 teaspoon cinnamon or 1/2 teaspoon nutmeg (whatever you prefer)


  • Bring water and rice to a boil; reduce heat to low, cover, and simmer 14 min.
  • All water should be absorbed.
  • (alternately, use 1 cup of leftover cooked rice).
  • Heat oven to 325 degrees.
  • Beat eggs in ungreased 1 1/2 quart casserole dish.
  • Stir in sugar, raisins, milk, salt, and spice.
  • Stir in rice.
  • Bake uncovered 45 minutes; stirring occasionally.
  • Remove from oven and stir well.
  • It will still be pretty wet.
  • Let set for 15 minutes to thicken.
  • Serve warm or chilled.
  • (I like it better chilled!).

Questions & Replies

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  1. Made this and it is so easy to make and wonderful. I doubled the recipe and cooked it for 15 minutes longer. Also did not add any Raisins. And then added more Cinnamon after it got out of the oven. Thanks for sharing the recipe.
  2. If you like egg custard like I do, you will love this version of rice pudding. After reading other reviews concerning the egg, I blended the egg, milk, sugar and spices together before adding the raisins and cooked rice. I baked it in the toaster oven for the specified time, and DID NOT stir. The result was this wonderful pudding with a fine custard layer on top. Beautiful. I made half the recipe as DH doesn't care for egg custard, and used cardamom as my spice of choice. I like the flavour of this spice, but can see I would soon tire of it. I guess I'm just a cinnamon/nutmeg person when it comes to puddings. Old habits die hard. I will definitely make this version again for myself. Very easy to prepare. Made for "Spice of the Month" in the Gardening Forum.
  3. The flavor was good, but I did not like having to stir while in the oven. It must be stirred during the last 20 minutes or the eggs will make lumps. I used the cardamon spice for flavoring. The recipe yielded 4 servings. I will stay with my stovetop version, but very glad I tried the 'with' egg version. Prepared as a Participant in the February 2009 "Easy Does It" event of the Cooking Photos Forum
  4. I made this because I wanted to try rice pudding with egg, as opposed to the non-egg version I usually make. This was yummy, but I think I'll stick to my stove top method. I don't think I stirred it enough as I had egg chunks through it once cooked, and the cinnamon sort of cooked in a crust on top of the pudding. The flavour is still great and the mistakes were totally mine (not stirring enough etc). I am glad that I tried a baked with egg version, because now I've pinpointed what I like best! This is a nice, easy, tasty recipe, but I don't love it enough to let it replace my 'comfort food'. That being said, I'm still going to help myself to another bowl:P.
  5. Made this for my brother in law and he devoured it. He said it was delicious and I say, it's very simple to make!



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