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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.
What Is Rice Pudding?
Rice pudding is a beloved dessert enjoyed worldwide in many variations. It’s a creamy mix of rice, typically cooked with milk or water and sweetened to create a comforting treat. Common additions include spices like cinnamon and vanilla. It can be boiled or baked, offering a versatile and universally loved dessert.
Our rice pudding is made with cooked rice and baked for a richer flavor and creamier texture. We add vanilla extract and cinnamon to enhance the flavor, making it a truly delightful treat.
RELATED: 15 Easy Dessert Recipes For One
Ingredients
- 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.
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.
- 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, spices, sugar, and vanilla.
- 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.
- 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.
- Place the pan in the oven and bake for 50-55 minutes, until lightly browned and set.
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
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.
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.
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.
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.
Yes, the pudding can be made ahead and refrigerated for up to 3 days.
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!
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
- Optional: whipped cream
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
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.