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Enjoy a quick, easy, and customizable single serve Rice Pudding recipe that’s perfect for transforming leftover cooked rice into a creamy, comforting dessert or breakfast. Ideal for those moments when you crave a satisfying treat without the hassle of excess leftovers, this recipe provides clear instructions and can be adapted to various dietary needs.

Looking for more ways to use leftover rice? Try our single serving Shrimp Fried Rice, Chicken Fried Rice, or serve cooked rice alongside flavorful Kung Pao Chicken or Pork Stir Fry.

Why You’ll Love This Recipe

  • Versatile Use of Leftovers: This easy rice pudding with cooked rice recipe is a fantastic way to use up leftover cooked rice, helping to reduce food waste and saving you time in the kitchen.
  • Perfect Portion Control: As a single serving recipe, it eliminates leftovers and ensures you’re making just the right amount for a satisfying treat.
  • Tailored to Taste: The recipe is highly flexible when it comes to flavorings and toppings, allowing you to customize it to your liking.
  • Recipe doubles well: If you’d like to make more, just double the ingredient amounts and use a larger baking dish.
A spoonful missing from the homemade rice pudding topped with whipped cream and ground cinnamon in a small baking dish.

What Is Rice Pudding?

Rice pudding is a cherished dessert, enjoyed globally in various delicious forms. Essentially, it is a creamy blend of rice, typically combined with milk or water, and sweetened to create a comforting treat. Other flavorful additions often include aromatic spices such as cinnamon and vanilla. Depending on regional preferences and recipes, rice pudding can be prepared either by boiling or baking, resulting in a dessert that’s uniquely comforting and universally loved.

Our Version Of Rice Pudding

Our version of rice pudding is made with cooked rice and baked. This gives the rice pudding a richer flavor and a creamier texture. We also add a touch of vanilla extract and cinnamon to the rice pudding, which enhances the flavor.

RELATED: 15 Easy Dessert Recipes For One

Ingredients

rice pudding ingredients on a kitchen counter.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

  • Egg: One large egg is key for achieving that custard-like consistency in your rice pudding.
  • Milk: Feel free to use any milk—dairy or plant-based. Options like almond, coconut, and oat milk work well. Whole milk is my go-to for creaminess.
  • Salt and vanilla extract: These are your flavor enhancers. Don’t skip them!
  • Spices: Ground cinnamon and nutmeg bring a warm, comforting aroma. Want to experiment? Cardamom, ginger, or cloves also pair well.
  • Sugar: Just 3 tablespoons of granulated sugar will get you the right level of sweetness. Alternatives like honey, maple syrup, or agave are also fine to use.
  • Cooked Rice: A single cup of any cooked rice will do. Whether it’s brown rice for a hearty texture or basmati for its fragrance, the choice is yours. No cooked rice on hand? Simply cook some according to the package.
  • Whipped cream: Whipped cream is optional but highly recommended for a luxurious topping.
  • Greasing agent: Use butter or an oil spray to grease your baking dish, ensuring an easy release of your scrumptious pudding.

If you have any ingredients leftover from this rice pudding recipe, check out our Leftover Ingredients Recipe Finder .

Recipe Variations

Looking to switch things up a bit? You’re in the right spot! In this section, we’re diving into some mouthwatering variations to make your rice pudding uniquely yours.

  • Rum and Raisin Rice Pudding: Soak some raisins in rum until they’re plump and juicy, then stir them into the rice pudding just before serving. The combination of sweet raisins and the warm hint of rum can take your rice pudding to new heights.
  • Matcha Rice Pudding: Add a teaspoon of matcha (green tea powder) to the rice pudding. The vibrant color and distinct, earthy flavor of matcha can provide a unique twist to the traditional recipe.
  • Berry Rice Pudding: Stir in some fresh or frozen berries into the rice pudding, or use them as a topping. The tartness of berries like raspberries, blueberries, or strawberries can provide a refreshing contrast to the sweet, creamy rice pudding.
  • Caramel Rice Pudding: Drizzle some homemade or store-bought caramel sauce on top of the rice pudding. The rich, sweet, and slightly salty flavor of caramel can add a decadent touch to the dessert.
  • Pumpkin Spice Rice Pudding: Stir in a spoonful of pumpkin puree and a sprinkle of pumpkin spice to the pudding for a seasonal twist. Perfect for a comforting fall dessert.
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How To Make Rice Pudding For One

These step-by-step photos and instructions help you visualize how to make a single serving of rice pudding. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Preheat the oven to 325° F (165° C). Lightly butter a 4×6 or a 5×5-inch baking dish.
  2. In a medium-sized bowl, whisk together the egg, milk, salt, spices, sugar, and vanilla.
rice pudding ingredients in a mixing bowl.
  1. Stir in the rice and pour into a small baking dish.

Pro Tip: I use either a 4×6-inch baking dish that has a base area of 24 square inches or a 5×5-inch baking dish with a base area of 25 square inches. You can also use a 6×6-inch dish which will yield a thinner pudding and may bake faster.

uncooked rice pudding in a small red baking dish.
  1. Boil a kettle of water to make a water bath. Place the baking dish with the rice pudding into a larger baking pan. I use either an 8×8-inch pan or an 8 or 9-inch round pan. Pour the boiling water into the larger pan until it reaches halfway up the sides of the rice pudding dish.

Place the pan on a rimmed sheet pan which will make it easier to transfer into and out of the oven.

Pro Tip: This is called a water bath or a bain marie. A water bath is a dish of water used to bake recipes requiring gentle, even heat. It insulates the dish so that it doesn’t overcook. Please don’t be put off by this, it’s incredibly easy. You must find a pan that will comfortably hold your small baking dish while maintaining an inch or more of space around the sides for the water. A small to medium-sized roasting pan works well.

making a water bath to make a rice pudding.
  1. Place the pan in the oven and bake for 50-55 minutes, until lightly browned and set.
Baked rice pudding in a small baking dish on a tray.

Expert Tips

  • Choose Heavy Cream: For an ultra-creamy texture, swap out the milk for heavy cream.
  • Make-Ahead Method: You can prepare the rice pudding in advance and store it in the fridge. When you’re ready for dessert, simply reheat it in the microwave or stovetop for convenience.
  • Topping Choices: Elevate your rice pudding with finishing touches like whipped cream, fresh fruit, or a sprinkle of nuts.

Serving Suggestions

Ready to take your rice pudding to the next level? Here are some irresistible ways to garnish and enjoy this comforting dessert.

  • Fresh Berries: A handful of fresh raspberries, blueberries, or strawberries can add a burst of color and a tangy contrast to your creamy rice pudding.
  • Nut Crunch: For added texture, sprinkle a variety of chopped nuts like almonds, pecans, or walnuts on top. This crunchy addition works especially well if your rice pudding is on the creamier side.
  • Caramel Drizzle: Amp up the sweetness by drizzling caramel sauce over your rice pudding. It pairs wonderfully with the dessert’s creamy texture.
  • Citrus Zest: Grate some lemon, lime, or orange zest over your rice pudding for a refreshing and aromatic citrus twist.
  • Whipped Cream: A dollop of freshly whipped cream on top can transform your rice pudding into a decadent treat.

Frequently Asked Questions

What size dish should I use for a small batch of rice pudding?

The dish you use when making rice pudding matters. We recommend using either a 5×5-inch baking dish which has a base area of 25 square inches, a 5×7-inch baking dish with a base area of 35 square inches, or a 4×6-inch baking dish that has a base area of 24 square inches.

These baking dishes can be viewed on our Store page.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

Can this recipe be doubled?

Yes, if you’d like to make a larger serving of rice pudding just double the ingredient amounts and use a 6.5×6.5-inch dish or a 4×8-inch baking dish. The dishes we use in our recipes can be found on our Store page.

Can I use uncooked rice in this rice pudding recipe?

This recipe calls for pre-cooked rice. If you’re starting with uncooked rice, make sure to cook it before proceeding with the rest of the recipe.
For a simple and delicious option, consider using our easy baked rice as the base for this rice pudding.

Can I a different type of rice in this rice pudding?

Yes, you can use different types of rice in rice pudding. Some popular options include jasmine rice, basmati rice, and brown rice. Each type of rice will give the rice pudding a slightly different texture and flavor.

Can I make rice pudding ahead of time?

Yes, the pudding can be made ahead and refrigerated for up to 3 days.

Baked rice pudding topped with whipped cream and ground cinnamon  in small baking dish.

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 this mini rice pudding recipe 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!


Your Cooking For One Source
Because you’re worth it

Rice Pudding For One

4.75 from 24 votes
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Servings: 1 serving
Make a delicious and creamy single serving rice pudding in minutes! This easy recipe is perfect for a quick and satisfying dessert or breakfast.

Equipment

Ingredients 
 

  • 1 large egg
  • ¾ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • 3 tablespoons granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 cup cooked rice
  • Optional: whipped cream
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Instructions 

  • Preheat the oven to 325° F (165° C). Lightly butter a 4×6 or a 5×5-inch baking dish.
  • In a medium-sized bowl, whisk together the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla.
  • Stir in the rice and pour into a small baking dish.
    Pro Tip: I use a 4×6-inch baking dish that has a base area of 24 square inches. You can also use a 5×5-inch baking dish with a base area of 25 square inches or a 6×6-inch dish which will yield a thinner pudding and may bake faster.
  • Boil a kettle of water to make a water bath. Place the baking dish with the rice pudding into a larger baking pan. I use either an 8×8-inch pan or an 8 or 9-inch round pan. Pour the boiling water into the larger pan until it reaches halfway up the sides of the rice pudding dish.
    Place the pan on a rimmed sheet pan which will make it easier to transfer into and out of the oven.
    Pro Tip: This is called a water bath or a bain marie. A water bath is a dish of water used to bake recipes requiring gentle, even heat. It insulates the dish so that it doesn't overcook. Please don't be put off by this, it's incredibly easy. You will need to find a pan that will comfortably hold your small baking dish while maintaining an inch or more of space around the sides for the water. A small to medium-sized roasting pan works well.
  • Place the pan in the oven and bake for 50-55 minutes, until lightly browned and set.
  • Enjoy with whipped cream, if desired.

Notes

    • Choose Heavy Cream: For an ultra-creamy texture, swap out the milk for heavy cream.
    • Make-Ahead Method: You can prepare the rice pudding in advance and store it in the fridge. When you’re ready for dessert, simply reheat it in the microwave or stovetop for convenience.
    • Topping Choices: Elevate your rice pudding with finishing touches like whipped cream, fresh fruit, or a sprinkle of nuts.

Nutrition

Serving: 1serving, Calories: 478kcal, Carbohydrates: 90g, Protein: 17g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 192mg, Sodium: 730mg, Potassium: 432mg, Fiber: 1g, Sugar: 45g, Vitamin A: 645IU, Calcium: 287mg, Iron: 1mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




44 Comments

  1. Annette says:

    Can i use x2 small eggs instead of x1 it just feels like it needs more egg

    1. Joanie Zisk says:

      While our rice pudding recipe is tested with one egg, using two small eggs could vary the results. It’s worth experimenting to see how it turns out, as personal preference plays a big role in cooking.

  2. Lisa says:

    Once again I am stunned and amazed by the taste and easy preparation of these small batch dishes. The flavor was spot on with my childhood memories. The creaminess was incredible. The fact that my husband and I were able to enjoy the dish without leftovers is a bonus. Now I am free to move on to the next ODK dessert. YAY 😁

    1. Joanie Zisk says:

      Wow, what a compliment! So thrilled to hear that the flavors took you back and that you and your husband could enjoy a delicious meal without the hassle of leftovers. Can’t wait for you to try the next dessert on your list.

  3. Joan says:

    The brown rice pudding was easy to make. I modified it by leaving out the sugar because I am try to reduce the amount of sugar that I eat. However, I added yogurt and blueberries as toppings when I ate it!
    It was delicious!

    Thank you for sharing this!

    1. Joanie Zisk says:

      I’m so happy you enjoyed the rice pudding. Thanks so much for your feedback.