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This single serving Rice Pudding is made with cooked rice and baked to create a rich, custard-like texture. It’s an easy, comforting dessert that turns leftover rice into something truly special.
Why You’ll Love This Recipe
- Great Use for Leftover Rice: Turns cooked rice into a rich, creamy dessert.
- Single Serving: Just the right amount for a satisfying treat.
- Easy to Customize: Adjust the spices and toppings to suit your taste.
- Easily Doubles: Need more? Simply double the ingredients to make rice pudding for two.
Rice pudding is a simple dessert made with rice, milk, and sugar. It’s enjoyed in many forms around the world—some versions are boiled, others are baked, and flavors can be as simple as vanilla or enhanced with different spices.
My mother always baked hers, using leftover rice to make a rich, custard-like pudding. It was her way of turning extra rice into something special. This version follows her method, combining cooked rice with milk, vanilla, and cinnamon for a creamy, comforting dessert.
Looking for ways to use leftover rice? Try it in Shrimp Fried Rice or Chicken Fried Rice, or serve it with Kung Pao Chicken or Pork Stir Fry for a complete meal.
Featured Comment
“The flavor was spot on with my childhood memories. The creaminess was incredible.”
– Lisa
Ingredients
If you have any ingredients leftover from this small batch rice pudding recipe, check out our Leftover Ingredients Recipe Finder .
- Egg: One large egg gives the rice pudding its creamy, custard-like texture.
- Milk: Use any milk you prefer—dairy or non-dairy. Whole milk is my choice for the richest rice pudding.
- Salt and vanilla extract: Essential for enhancing flavor.
- Spices: Ground cinnamon and nutmeg add warmth.
- Sugar: Adds sweetness. You can also use honey, maple syrup, or agave instead.
- Cooked Rice: Use 1 cup of any cooked rice. Brown rice adds a hearty texture, while basmati brings a fragrant touch.
No Leftover Rice? No Problem!
You don’t need leftover rice to make this recipe—just cook a small batch instead. Our easy rice recipe is perfect for this and gives you just the right amount to use in your pudding.
Recipe Variations
Want to change things up? Try these simple baked rice pudding variations:
- Rum & Raisin: Soak raisins in rum until plump, then stir them in before baking.
- Berries: Add a handful of berries to the cooked pudding.
- Caramel: Drizzle with caramel sauce after baking for an extra layer of sweetness.
- Pumpkin Spice: Stir in 2 tablespoons of pumpkin puree and a dash of pumpkin spice before baking.
How To Make Rice Pudding
These instructions will guide you through making a single serving of rice pudding. For exact ingredient amounts, see the recipe card below.
- Preheat the Oven: Set your oven to 325°F (165°C). Lightly butter a 4×6-inch or 5×5-inch baking dish.
- Mix the Ingredients: In a medium bowl, whisk together the egg, milk, salt, spices, sugar, and vanilla.
- Add the Rice: Stir in the cooked rice, then pour the mixture into your prepared baking dish.
- Prepare the Water Bath: Boil water for a bain-marie (water bath). Place the filled baking dish inside a larger pan, such as an 8×8-inch square 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 pudding dish.
Pro Tip: A water bath provides gentle, even heat and prevents overcooking. To make handling easier, set the pan on a rimmed baking sheet before placing it in the oven. A small to medium roasting pan also works well.
- Bake: Transfer the pan to the oven and bake for 50-55 minutes, until the pudding is set and lightly browned.
Expert Tips
- Break Up Clumps: If the cooked rice has been refrigerated, let it sit at room temperature for a few minutes and gently break up any clumps before mixing.
- Check for Doneness: The pudding is ready when the center is set but still slightly jiggly. Overbaking can make it dry.
- Let it Cool: The pudding will thicken as it cools. For a firmer texture, refrigerate it for a few hours before serving.
Best Toppings For Rice Pudding
Add a little extra flavor to your rice pudding with these delicious options:
- Vanilla Ice Cream – A cold, creamy contrast to the warm pudding.
- Small Batch Whipped Cream – Light and airy, adding extra richness.
- Fried Apples Recipe – Soft, cinnamon-spiced apples provide extra-sweet flavors.
- Caramelized Plums – A tangy-sweet topping with rich caramelized notes.
- Clotted Cream – A thick, luxurious topping for added indulgence.
RELATED: 15 Easy Dessert Recipes For One
Frequently Asked Questions
Yes, most cooked rice varieties work. Short-grain rice creates a creamier texture, while long-grain rice like basmati or jasmine gives a lighter consistency.
Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or enjoy it cold.
Yes. To make rice pudding for two, double the ingredients and bake in either two 5×5 inch baking dishes or one 6×8 inch 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 single serve 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!
Rice Pudding For One
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
- 1 large egg
- ¾ cup milk
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- 1 cup cooked rice
Instructions
- Preheat the oven to 325°F (165°C). Lightly butter a 4×6-inch or 5×5-inch baking dish.
- In a medium bowl, whisk together the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla.
- Stir in the cooked rice, then pour the mixture into your prepared baking dish.
- Boil water for a bain-marie (water bath). Place the filled baking dish inside a larger pan, such as an 8×8-inch square 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 pudding dish.Note: A water bath provides gentle, even heat and prevents overcooking. To make handling easier, set the pan on a rimmed baking sheet before placing it in the oven. A small to medium roasting pan also works well.
- Transfer the pan to the oven and bake for 50-55 minutes, until the pudding is set and lightly browned.
Notes
-
- Break Up Clumps: If the cooked rice has been refrigerated, let it sit at room temperature for a few minutes and gently break up any clumps before mixing.
-
- Check for Doneness: The pudding is ready when the center is set but still slightly jiggly. Overbaking can make it dry.
-
- Let it Cool: The pudding will thicken as it cools. For a firmer texture, refrigerate it for a few hours before serving.
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.
This is the best rice pudding I’ve had in years. Not dry at all and perfectly spiced. I added 1/2 cup of plumped raisins and I can’t wait to make it again. thank you.
I’m so glad you enjoyed it!
Do not use sticky rice! And I find I prefer a little less rice, maybe 3/4 cup so it isn’t so dense. Otherwise a simple yet very tasty dessert! Sticky rice makes the pudding extremely dense and takes away from the flavor of the custard.
I made this day before yesterday and was a bit disappointed. I followed the recipe almost exactly only adding a bit more vanilla than called for as I love vanilla. I did it in 4 CorningWare 4 oz. ramekins. I did the water bath as instructed. Let them cool to room temperature and then put in frige overnight. It wasn’t “bad” but had very little flavor. I don’t know what else I could have done?
I’m so glad you gave the recipe a try, and I appreciate your thoughtful feedback. I haven’t experienced the flavor coming out flat myself, but here are a few things that might help explain what happened:
Using four 4-ounce ramekins instead of one larger baking dish can change how the pudding sets and how the flavors come together. In smaller ramekins, the pudding may firm up faster, which can sometimes lead to a more subtle flavor overall.
Also, while a little extra vanilla can be lovely, too much (especially if it’s very strong or artificial) can sometimes overshadow the balance of creaminess and sweetness in the dish.
Another thing to consider is the rice itself—if it was a bit undercooked or didn’t soak up enough of the custard mixture, that can definitely affect both texture and flavor.
I hope this helps! If you decide to give it another go, feel free to try a single small baking dish instead and see if you notice a difference.
This sounds great,can’t wait to try it,thank you in advance
Can the precooked minute rice that comes in individual cups be used? Does it matter what kind of rice is used?
Any type of cooked rice will work. Just make sure you use 1 cup of rice.
Well, I made it using evap, had no milk, also forgot to put in vanilla and it was excellent. Next time I want to use milk AND vanilla. Though I don’t know how it could be any better. Thankyou!!!🤗
Hey,I’m made this rice pudding
It is amazingly delicious
I’ve made it one day, then another one the next day, it was so good !!!!
I used the same size square dish,
Put it in the Bain Marie
Baked it ,
Found it only needs 40 minutes at 350
Or else it gets too set. ????
Or. Maybe add more milk ?
Will keep making it,cuz it’s so good
Thanks
Your new viewer,
Annelie
Creston BC
Canada
I know I’m going to love this recipe ot looks and sounds amazing, I was just wondering, I don’t have a oven safe baking dish I can put my small one in, I only have one baking dish and a bunch of cookie sheets, could I possibly use a baking sheet for the water bath or would i be ok to just skip that step?
Thank you so much for your kind words! I’m thrilled that you’re excited to try the rice pudding recipe.
For the water bath, it’s really important to use a pan with high sides to ensure the pudding cooks evenly and stays creamy. A cookie sheet likely won’t have sides that are high enough to achieve this effect. Skipping the water bath isn’t recommended as it helps insulate the dish, preventing overcooking.
Instead, you could use a small to medium-sized roasting pan. These typically have high enough sides and can comfortably hold your smaller baking dish with about an inch or more of space around for the water. This will give you the best results. I hope this helps.
Can i use x2 small eggs instead of x1 it just feels like it needs more egg
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.
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 😁
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.
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!
I’m so happy you enjoyed the rice pudding. Thanks so much for your feedback.
Wait a minute…. 5×5 or 4×6 inch pans?!
I just cut these 2 sizes from parchment so I can look for them at the stores. I was so surprised when I looked at them.
What is that about 3-4 Tablespoonfuls of food per each pan.
and Also, they want $28 for this Tiny pan?
I think a 5×7 pan would feed a dieting person 2 small
servings. These recipes look delicious, I just don’t get this sizing.
Hi Sylvia, A 5×5 inch baking dish and a 4×6 inch baking dish are very close in size. The 5×5 has a base area of 25 square inches and holds 20 to 25 fluid ounces. A 4×6 inch has a base area of 24 square inches. They are not tiny pans – I can’t imagine why you say 3-4 tablespoons per pan because they absolutely hold MUCH more. You might want to take a look at the photos of the baking dishes we use because I suspect the ones you are looking at are much smaller than the dishes we recommend – https://onedishkitchen.com/small-baking-dishes/
I love rice pudding but I am not too fond of cinnamon so I put lemon zest in mine and raisins. That’s the way my mom made it. I am trying to figure out how to make a larger batch and put into individual ramekins.
I have not had rice pudding in eons….this was a splendid comeback!
Hi! I’m such a fan of your website and recipes, but this will be my first time making one myself :). I wanted to ask if you think half and half would work or how it’d affect the rich and creamy effect that you mention with whole milk. Do you think it’d be doable? I’ve never baked with half and half!
Yes, half and half will work just fine and should make the rice pudding extra rich.
Great recipe.
Delicious! So nice. What a lovely light custard.
I made your rice pudding recipe last night. I only had heavy cream and added raisins. It’s super easy to make and I ate about 1/4 of it last night so can look forward to more today! Delicious!
Hello Joanie: I have 2% milk and heavy cream. Would one or the other or a blend be my option for success. I love rice pudding. I used to make a Norwegian version Riskrem but makes way too much for just me these days. Thank you!
Hi Nancy, you could use either or a blend. The higher the fat content of the milk you use, the richer your rice pudding will be. Enjoy!
Can i make this recipe without the egg?
I recommend using an egg in this recipe. Since this is a baked custard style rice pudding, the egg is necessary. If you’d like to make a rice pudding without using an egg, you might like to try this chocolate rice pudding recipe – https://onedishkitchen.com/chocolate-rice-pudding-recipe-for-one/
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!
Your 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.. 🙂