Last Updated on December 8, 2020 by Ellen Christian
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Baked rice pudding is a delicious variation on your favorite rice dessert that’s baked in the oven. Try a dessert like the rice pudding Jamie Oliver makes.
I have a few comfort food dessert recipes and old fashioned rice pudding is definitely one of them. For my husband, it’s chocolate cake.
But, honestly, I would rather have a big dish of creamy rice pudding any day. Of course, it’s also a delicious gluten-free dessert which means it’s something that my daughter can enjoy as well.
Baked Rice Pudding
Rice pudding has a history that dates all the way back to the royalty of England. Back then, rice was an expensive import from the Orient.
So, rice pudding was something it took money to enjoy. One of the earliest rice pudding recipes to date is one referred to as rice pottage found in the 1300s.
How do you make old-fashioned rice pudding?
Old-fashioned rice pudding is not baked. It is a creamy pudding made on the stovetop that has eggs, raisins, milk, rice, and white sugar.
After cooking it, you typically put it in the refrigerator until it sets. Amusing Foodie shares a rice pudding recipe using brown rice that sounds amazing.
Feel free to top with your favorite fresh fruit like the baked rice pudding Jamie Oliver makes.
Can you make rice pudding with cooked rice?
Yes, you certainly can. When I make my baked rice pudding, I use cooked rice. It’s a wonderfully frugal way to use up leftover rice.
Of course, you can also cook rice to use in this recipe rather than using leftovers. Just scroll down for my favorite recipe.
Southern baked rice pudding
I was surprised the first time I heard baked rice pudding referred to as Southern baked rice pudding. Evidently, the stovetop version is more common in the north and the baked version is more common in the south.
My mother has always made the baked version and we are about as northern as you get.
Baked rice custard pudding
Custard is formed when you make a baked rice pudding with eggs and milk and then bake it in the oven. The top of the pudding will be a golden brown custard.
The pudding recipe that I’ve shared below is a baked rice custard pudding. We often serve it topped with jam but you can use whipped cream if you prefer.
Baked rice pudding with almond milk
The recipe I use calls for whole milk, but if you are lactose intolerant, you can still enjoy rice pudding by making yours with almond milk or even soy milk.
This recipe by Vegan in the Freezer would be perfect for those that prefer not to use dairy milk.
Baked rice pudding with uncooked rice
If you have no cooked rice on hand and don’t want to cook it first, you can make baked rice pudding with uncooked rice. The key is to cook it at a low temperature.
This recipe by Mark Bittman will tell you everything you need to know to make this style of dessert.
Baked rice pudding (no eggs)
It happens. You are craving rice pudding and open the refrigerator to find you have no eggs. Thankfully, She Loves Biscotti has a recipe for rice pudding that doesn’t require any eggs at all.
Best rice for rice pudding
What type of rice you use in your pudding recipe is entirely up to you. I’ve used everything from instant rice to jasmine rice with delicious results.
Flavored rice pudding recipes
More pudding recipes
If you enjoyed this baked rice pudding Jamie Oliver makes, you might want to try these:
- 1 cup cooked rice
- 2 1/2 cups milk
- 3 large eggs, lightly beaten
- 3/4 cup sugar
- 3/4 cup raisins
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
- In a large bowl, stir together first 7 ingredients.
- Spoon into a prepared baking dish.
- Place baking dish in a large pan; pour water into the pan to a depth of 1-inch.
- Bake for 1 1/2 hours, or until lightly browned and set.
- Combine cinnamon and nutmeg; sift over top of pudding.
- Cool slightly and cut into squares to serve.
Serving Size:1 cup
Amount Per Serving: Calories: 280Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 101mgSodium: 179mgCarbohydrates: 53gFiber: 1gSugar: 37gProtein: 8g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.