Easy Baked Rice Pudding

Rice Pudding is a creamy decadent dessert perfect for any special occasion.

easy baked rice pudding

I heard on the news the other day that there is a thing called the “Clooney Effect.” It’s where men are now wanting what Clooney has – a woman taller than him, one more intellectual and earns more than them (not sure Amal makes more money than Clooney). How is this even a thing?? Not sure if this is a real thing or not, but it made me think about what my husband got for a wife.

He got a woman who is a lot shorter than  him, a wife who has the same intellect as him (although I can’t quote movie lines like he can) and I definitely don’t make more money than him. But, what he did get was a wife who would make him rice pudding, which he loves.

Up until I made this recipe I’ve never had rice pudding before, but my husband raves about it. Anytime we are at a restaurant that has rice pudding he mentions it. It was time I tried making it for him. I must admit it’s pretty good. I think it would be better with raisins, but my husband disagrees. Add them if you would like.

Normally rice pudding can be a time-consuming dish with lots of stirring, but not this one. It’s super easy to put together and then bakes in the oven for an hour and a half. Your house will smell divine while it’s cooking. I love the smell of cinnamon.




Easy Baked Rice Pudding
Prep time
Cook time
Total time
Serves: 12
  • 1 cup white rice, uncooked
  • 3 eggs
  • ¾ cup sugar
  • ¼ tsp. salt
  • 3 cups milk
  • 1 tsp. vanilla
  • Cinnamon, to taste
  • Raisins, if desired
  1. Preheat oven to 325 degrees.
  2. Cook the rice according to package directions.If you are adding raisins then add them here before you do the next step.
  3. Once the rice is cooked then spread it out on the bottom of an 8x8 pan.
  4. In a medium bowl, mix together the eggs, sugar and salt.
  5. Stir in the milk and sugar into the egg mixture.
  6. Pour over the rice and sprinkle with cinnamon.
  7. Place the 8x8 pan inside of a larger pan and fill the larger pan with water. Fill it till it's about halfway up the sides of the 8x8 pan.
  8. Bake for 1½ hours or until the rice pudding jiggles evenly.






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  1. I am unclear about the rice. The ingredients say 1 c cooked rice…then the instructions say to cook the rice. But it would be already cooked. So, did you mean to say 1 cup rice, raw, and THEN cook that? Thanks! This looks like a convenient recipe.

  2. THANK YOU! Look forward to trying this…like within the next couple days. =)

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