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Thursday, January 29, 2015

Baked Rice Pudding

    I had some extra egg yolks after making macaron. I am not one to just throw perfectly good food away, so I had to come up with something.  So, I added a little extra rice to the pot I already had going for the golumpki and dessert was born!  A lot of rice pudding recipes call for it to be chilled.  I like mine warm.  The still warm custard full of rice, vanilla, nutmeg and cinnamon can't be beat.  I normally don't add the raisins, but happened to have them on hand.  So, I figured why not?!  I made it with an organic brown rice I buy in super bulk... but Matt would have preferred white rice.  (He also prefers white bread, pasta etc. but he rarely gets his way!)

Baked Rice Pudding


2 cups cooked rice
3 egg yolks
1 whole egg  (You could just use 2 whole eggs and skip the separating... but I needed the whites!)
1 1/2 cups whole milk
1/2 cup sugar
1 tsp vanilla
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup raisins (optional)

  1. Preheat oven to 375 F
  2. Whisk together cold milk, eggs and sugar
  3. Stir in rice, spices and raisins
  4. Pour into a greased casserole (I used an 8x8 pan)
  5. Bake for 45-50 minutes or until set.
  6. Cool and serve with some fresh cinnamon or nutmeg on top.



  1. This sounds like a great dessert and it contains some of my favourite spices. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

  2. Yummy. What a great use of the extra egg whites Carlee.. Thanks for sharing with us at #Throwback Thursday. Pinned. Hope to see you again next week. Quinn


Thank you so much for taking the time to read and comment. I love reading your ideas!