Baked Rice Pudding
Cozy Up with a Baked Creamy Rice Pudding Casserole
Let’s kick off the new year with a dessert that’s as comforting as it is delightful! This baked creamy rice pudding casserole is creamy, rich, and made in adorable mini casserole dishes (ramekins) for perfectly portioned servings.
To make things even more special, it’s marbled with a swirl of cocoa, giving it a stunning look and a hint of chocolatey goodness. I love serving it with my homemade vanilla ice cream for that hot-and-cold magic, but it’s just as delicious with a warm vanilla sauce or a fruity berry topping.
Which topping will you try first—something creamy, fruity, or cozy?
Vanilla ice cream brings a delightful contrast to the warm, creamy pudding, making every bite a satisfying blend of textures. If you’re looking for something warm and soothing, my homemade vanilla sauce is an excellent choice—it’s velvety, luscious, and so easy to prepare. And for those who love a fruity twist, a berry topping like this raspberry cheesecake sauce or vibrant fruit medley adds a pop of color and a refreshing tang that pairs beautifully with the richness of the baked rice pudding.
No matter how you choose to serve it, this baked creamy rice pudding casserole is easy to make, endlessly versatile, and the perfect way to bring a bit of sweetness to the start of the year. Let’s dive into the recipe!
🥘 Ingredients
- Short grain rice like risotto rice or sushi rice
- Salted water
- Milk
- Vanilla sugar – I recommend homemade vanilla sugar that contains ground vanilla.
- Eggs
- Butter
- Granulated sugar
- Cocoa
- Vanilla ice cream & powdered sugar for garnish
See the recipe card for quantities.
🔪 Instructions
Step 1: Grease six small ramekins with butter and sprinkle them with breadcrumbs.
Step 2: Bring the rice to a boil in 1 2/3 cups (400 ml) of salted water, then cook for 3 minutes. Strain and drain the rice.
Step 3: In a separate pot, bring the milk to a boil with the vanilla sugar. Add the pre-cooked rice and let it simmer for about 20 minutes. Remove from heat and leave to cool.
Step 4: Preheat your oven to 160°C (320°F).
Step 5: Separate the eggs. In a large bowl, mix the cooled rice with the butter and egg yolks.
Step 6: In a separate bowl, beat the egg whites with the sugar until creamy, then gently fold them into the rice mixture.
Step 7: Divide the rice mixture into two portions—one-third and two-thirds. Mix the smaller portion with cocoa powder.
Step 8: Layer the rice mixtures alternately into the prepared ramekins, creating a marbled effect.
Step 9: Place the ramekins on the bottom rack of the oven and bake for about 40 minutes.
Step 10: To serve, you can either present the dessert in the ramekins with a scoop of vanilla ice cream on top or carefully turn them out, placing the ice cream alongside. Finish with a dusting of powdered sugar, and enjoy!
🍽 Equipment
- 6 ramekins (mini casserole dishes)
- Hand or Stand mixer
- Mixing bowls
- Saucepan
- Strainer
💭 Top tips
Short-grain rice is an excellent choice for a baked creamy rice pudding casserole. Its higher starch content makes it ideal for creating a rich, creamy texture, which is exactly what you want in a dish like this. Both risotto rice (like Arborio) and sushi rice work wonderfully because they absorb the liquid beautifully while maintaining a soft and slightly chewy consistency.
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Mini Baked Rice Pudding Recipe
Equipment
- 6 ramekins (mini casserole dishes)
- Hand or stand mixer
- Saucepan
Ingredients
- Breadcrumbs for the mini ramekins
- ¾ cup Short grain rice like risotto rice or sushi rice
- 1 ⅔ cups Salted water
- 1 ⅔ cups Milk
- 2 tsp Vanilla sugar
- 3 Eggs medium sized
- 5 ¾ tbsp Butter
- ½ cup Granulated sugar
- 1 ¼ tbsp Cocoa
- Vanilla ice cream garnish
- Powdered sugar for sprinkling
Instructions
- Grease six small ramekins with butter and sprinkle with Breadcrumbs.Breadcrumbs
- Bring ¾ cup Short grain rice to a boil in 1 ⅔ cups Salted water, then cook for 3 minutes. Strain and drain.¾ cup Short grain rice, 1 ⅔ cups Salted water
- Bring 1 ⅔ cups Milk to a boil with 2 tsp Vanilla sugar. Add the pre-cooked rice and simmer for about 20 minutes. Remove from heat and leave to cool.1 ⅔ cups Milk, 2 tsp Vanilla sugar
- Preheat the oven to 160°C (320°F).
- Separate 3 Eggs. Mix the cooled rice with 5 ¾ tbsp Butter and the egg yolks.3 Eggs, 5 ¾ tbsp Butter
- Beat the egg whites with ½ cup Granulated sugar in a separate bowl until creamy and fold into the rice mixture.½ cup Granulated sugar
- Divide the rice mixture into two portions—one-third and two-thirds. Mix the smaller portion with 1 ¼ tbsp Cocoa.1 ¼ tbsp Cocoa
- Layer the light and dark rice mixtures alternately into the prepared ramekins to create a marbled effect.
- Bake on the bottom rack of the oven for approximately 40 minutes.
- Serve directly in the ramekins with a scoop of Vanilla ice cream on top or turn out onto plates, placing the ice cream beside them. Sprinkle with Powdered sugarbefore serving.Vanilla ice cream, Powdered sugar
Nutrition
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
