This wonderful homemade rice pudding is so easy to make! Combine cooked rice with a few pantry staples to make this delightful pudding. It’s a wonderful, rich and creamy, single serving dessert.
There’s something purely comforting about rice pudding. My mother made it often when I was a kid. She used to tell me that it was a wonderful way to use up leftover rice.
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The basic ingredients in this rice pudding recipe are…
- rice
- milk
- spices
- vanilla
- sugar
- egg
This rice pudding is more of a custard. In order to achieve a custard like texture, use a water bath.
Pro Tip: You can make a water bath by placing the baking dish that you are using for the rice pudding in a larger pan with hot water surrounding it.
Homemade Rice Pudding
Rice pudding is pure comfort food. It’s sweet and creamy and absolutely delicious.
I love adding raisins to my rice pudding and I don’t soak them ahead of time. Since the rice pudding takes almost an hour to bake and there’s plenty of liquid, the raisins soften perfectly.
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As for the type of rice to use, use what you have. I mostly use basmati rice in my other recipes so that is the kind of rice that I usually use for rice pudding. This long grain rice will deliver a delicate texture and fragrance. Shorter grain rice, such as Arborio will give you a thicker pudding consistency.
For this rice pudding recipe for one, I use a 5-inch Le Creuset Baking Dish. You could also use a ramekin of a similar size.
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Enjoy!
Recipe: Rice Pudding For One
Prep Time: 5 minutesCook Time: 55 minutesTotal Time: 1 hourServings: 1 personCalories: 485kcalIngredients
- 1 large egg
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1 cup cooked rice
- whipped cream (optional)
- 1/4 tablespoon butter , for greasing baking dish
Instructions
- Preheat oven to 325 degrees F ( 165 degrees C). Lightly butter a 5-inch baking dish.
- In a large bowl, whisk together the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla.
- Stir in the rice.
- Spoon into a lightly buttered 5-inch baking dish. Place baking dish in a medium-sized pan. Pour water into the pan to a depth of 1-inch. Bake for 55 minutes or until lightly browned and set.
- Cool slightly and top with whipped cream, if desired.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 91g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 189mg | Sodium: 731mg | Potassium: 410mg | Fiber: 1g | Sugar: 45g | Vitamin A: 12.9% | Calcium: 28% | Iron: 6.6% Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
- 1 large egg
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1 cup cooked rice
- whipped cream (optional)
- 1/4 tablespoon butter , for greasing baking dish
Instructions
- Preheat oven to 325 degrees F ( 165 degrees C). Lightly butter a 5-inch baking dish.
- In a large bowl, whisk together the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla.
- Stir in the rice.
- Spoon into a lightly buttered 5-inch baking dish. Place baking dish in a medium-sized pan. Pour water into the pan to a depth of 1-inch. Bake for 55 minutes or until lightly browned and set.
- Cool slightly and top with whipped cream, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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I’ve made this about 3 times now – works perfectly….I use full fat coconut milk and add raisins as well….very very tasty!!
Nancy,
I’m so happy you enjoy the recipe and it’s great to know that full fat coconut milk works well too. Thank you for letting me know! Have a wonderful weekend.
How can I make this on the stovetop? Oven not working and I don’t want to wait!
Hi Susan,
I’m sorry but I haven’t made this recipe on the stove, only in the oven.
This looks delicious! The spices that you use, perfect! Thanks for sharing.
Thanks, Jenn!
Yum! Love rice pudding!
Homemade rice pudding is one of my absolute favorite comfort foods
Oh yum this looks so great! I love personal sized recipes 🙂 No leftovers to worry about!
I’m obsessed with rice pudding! But, I’ve never actually made it at home before! I’m seriously digging this recipe–cannot wait to try it!
Looking good. I too have been on a quest for custard or rice pudding recipes from my childhood. I’ve yet to find one.
I will give this one a try. Just reading the post made my mouth water. I like that your recipes are tiny single serve so less waste if a disaster in the kitchen happens. ^_^
Congratulations! Turned out great, airy, delicious pudding. And nothing complicated 🙂
Omg how yummy is this?!?! I just love rice pudding. So need to make!
What a great yummy treat! Looks like I will be treating myself this week! 😉
I’ve got to try this. I’ve never been one to reach for rice pudding, but your recipe is making me want to give it another chance! Looks really good & love how your dad added extra cream & fruit!
I loooove rice pudding, and I might need 4 of those!! 😀
Perfectly portioned, and just so appealing!
I’m so excited about this recipe! I love rice pudding, and this recipe is so wonderfully simple – I can whip it up any old time! Definitely pinning, because I’m dying to try this! And oh my goodness – that darling little baking dish – too perfect!! 😀
Do you want to hear something crazy? I have never had rice pudding!! Isn’t that wild!
I have got to make this, it looks amazing!
Maybe it wasn’t great because she didn’t measure it. 😉 Haha. I can not stand baking with people who don’t measure properly! Like measuring a teaspoon of yeast with a spoon spoon rather than a measuring spoon. Aaaah. I’m getting jittery just think about it. 😉
Your new and improved recipe looks delicious! I’ve never had rice pudding but this makes me want to try.
My husband loves rice pudding! This is a perfect dessert for him!
I was just online last night searching for a baked rice pudding recipe like my mom used to make! Most are stovetop, but this is the one I was seeking 🙂
I love a good rice pudding! My favorite is Indian, with cardamom, because it tastes like cereal milk. I’ve never had a traditional one like this, I’ll have to try it!
I love Indian rice pudding too, Ashley. The cardamom is a wonderful addition. Although I haven’t tried it, I would bet replacing the nutmeg with the cardamom would work well, especially with chopped pistachios.
I was going to make rice pudding for family dinner today, but dunno which one should I make, between french or turkish rice pudding.. now you even gives me more simple idea.. 🙂