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This Peach Rice Pudding is a creamy, custard-style dessert made with cooked rice, sweet peaches, warm spices, and toasted pecans. It’s easy to make and perfectly portioned for one or two.
Featured Comment
“I enjoyed it very much and can’t wait to make it again”
– James
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and clear steps make this dessert quick to put together.
- Serve Warm or Cold: Enjoy it straight from the oven or after it’s been chilled.
- Comforting Flavor: Creamy rice, sweet peaches, and warm spices in every bite.
- Perfect Portion: Made for one or two—just the right amount when you don’t need a full pan.
I absolutely love how this peach rice pudding comes together with such simple ingredients but delivers so much comfort. The juicy peaches, warm spices, and creamy custard make each bite feel extra special.
It’s simple, satisfying, and always hits the spot—whether I’m baking it for a quiet afternoon or ending the day with something sweet.
Looking for more recipes using just one peach? Try our single serving Peach Crisp, small Peach Dutch Baby, and mini Peach Cobbler.
Ingredients
If you have any ingredients leftover from this mini peach rice pudding recipe, check out our Leftover Ingredients Recipe Finder.
- Peaches: 1 cup of chopped peaches (about 1 medium peach). Canned (drained) or frozen (thawed) peaches also work.
- Pecans: Optional, but add crunch and flavor. Toast in a dry skillet for 3-5 minutes to enhance taste. Extra pecans? Use them in a mini German chocolate cake, a single serving of ambrosia, or a small batch of carrot cake cupcakes.
- Milk: Use whole milk for the richest flavor. 2% makes it slightly lighter, and skim milk creates the lightest texture. Coconut or almond milk are good dairy-free options.
- Cooked Rice: Use 1 cup of cooked rice. Leftover rice works well—try using extra in our single serving Chicken Fried Rice recipe.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize your peach rice pudding with these simple additions:
- Berries: Stir in chopped strawberries or blueberries for added sweetness and color.
- Chocolate: Mix in chocolate chips or drizzle with melted chocolate for a richer dessert.
- Nuts: Add chopped almonds or walnuts for crunch and flavor.
- Tropical Fruit: Top with diced mango or pineapple for a bright, tropical touch.
How To Make Peach Rice Pudding
These photos and instructions are here to help you visualize how to make this easy rice pudding recipe with peaches. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the oven to 325°F (165°C) and lightly butter a 5×7-inch baking dish.
- In a medium bowl, whisk the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla until smooth.
- Stir in the peaches, pecans, and cooked rice.
- Pour the mixture into the prepared dish and spread evenly.
- Boil water in a kettle. Place the baking dish inside a larger pan (like a 9×13-inch pan), then pour boiling water into the outer pan until it reaches halfway up the sides of the smaller dish. This is called a water bath and helps the pudding cook evenly.
Tip: Place the larger pan on a rimmed baking sheet for easier handling.
- Carefully transfer to the oven and bake for 50–55 minutes, until the pudding is set and lightly browned. Use caution when removing—it will be hot.
- Let cool slightly. Serve warm, topped with whipped cream or vanilla ice cream if desired.
Expert Tips
- Use Any Cooked Rice: White, brown, jasmine, or basmati rice all work well. Just make sure it’s fully cooked before adding.
- Break Up Clumps: If using cold or leftover rice, break up any clumps with your hands or a fork for even mixing.
- Double Easily: To make a larger batch, double the ingredients and use an 8×8-inch baking dish.
- Watch the Water Bath: Be careful when handling the hot water bath—use oven mitts and place the pan on a baking sheet for extra stability.
Frequently Asked Questions
A 5×7-inch baking dish, a 6×6-inch dish, or a 9x5x3-inch loaf pan all work well. If using a loaf pan, check for doneness early—it may bake 5–10 minutes faster. For best results, use a dish size close to these recommendations.
Cover and refrigerate for up to 3 days. Reheat in the microwave or enjoy cold.
Peeling is optional. If the skin is soft, you can leave it on. If you prefer a smoother texture, peel them first.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried small batch peach rice pudding or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Peach Rice Pudding
Equipment
Ingredients
- 1 large egg
- ¾ cup milk
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup chopped peaches (about 1 large peach)
- ¼ cup chopped toasted pecans (see notes)
- 1 cup cooked rice
- Optional: whipped cream for topping
Instructions
- Preheat the oven to 325°F (165°C) and lightly butter a 5×7-inch baking dish.
- In a medium bowl, whisk the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla until smooth.
- Stir in the peaches, pecans, and cooked rice.
- Pour the mixture into the prepared dish and spread evenly.
- Boil water in a kettle. Place the baking dish inside a larger pan (like a 9×13-inch pan), then pour the boiling water into the outer pan until it reaches halfway up the sides of the smaller dish—this is called a water bath and helps the pudding cook evenly. Tip: Place the larger pan on a rimmed baking sheet for easier handling.
- Carefully transfer to the oven and bake for 50–55 minutes, until the pudding is set and lightly browned. Use caution when removing—it will be hot.
- Let cool slightly. Serve warm, topped with whipped cream if desired.
Notes
- Use Any Cooked Rice: White, brown, jasmine, or basmati rice all work well. Just make sure it’s fully cooked before adding.
- Break Up Clumps: If using cold or leftover rice, break up any clumps with your hands or a fork for even mixing.
- Double Easily: To make a larger batch, double the ingredients and use an 8×8-inch baking dish.
- Watch the Water Bath: Be careful when handling the hot water bath—use oven mitts and place the pan on a baking sheet for extra stability.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I enjoy it very much can’t wait to make it again
Can I use medium grain brown rice for this pudding? It’s the rice I eat. Not as soft as white rice.
Thanks.
Yes, cooked brown rice will work well.
I'm the only one in my family who lives rice pudding, so this dessert for one is perfect!
my favorite rice dish is my dad’s rice pudding. I love it
Great recipe.