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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. Perfectly portioned and simple to make, this baked rice pudding is a treat worth savoring.
Looking for more ways to use leftover rice? Use it in Shrimp Fried Rice or Chicken Fried Rice, or serve it with Kung Pao Chicken or Pork Stir Fry for a complete meal.
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.
RELATED: 15 Easy Dessert Recipes For One
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 step-by-step 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.
- Whipped Cream – Light and airy, adding extra richness.
- Fried Apples – 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.
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.
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.