Baked Rice Pudding

Serves 6

Preparation time: 5 minutes

Cooking time: 1 hour


  • 750ml milk
  • 450ml pouring cream
  • 500g cooked rice
  • 120g castor sugar
  • 2 cinnamon sticks
  • 1 tablespoon vanilla essence
  • 4 large eggs
  • Pinch of ground nutmeg


  1. Preheat oven to 160°C. Grease an oven dish. Combine milk, cream, rice, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture just comes to a simmer.
  2. Remove from heat and set aside for 15 minutes for the flavours to infuse.
  3. Whilst the milk is infusing, whisk the eggs well until frothy and well combined.
  4. Remove and discard cinnamon sticks. Add a ladleful of milk mixture to the eggs and whisk to combine, continue one ladleful at a time until the milk is incorporated with the eggs. Pouring the egg into the milk could cause it to curdle.
  5. Pour the eggy rice mixture into an ovenproof dish. Sprinkle with nutmeg.
  6. Bake, stirring occasionally, for 40-50 minutes or until rice is tender and custard is set, it should be wobbly but firm with a golden skin on top. Remove and set aside for 10 minutes to rest before serving.

Serve with syrup, honey or preserve.