Baked Vanilla Rice Pudding with Milk and Egg

Name: Baked Vanilla Rice Pudding with Milk and Egg
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: European-inspired
Ingredients: 200 g short- or medium-grain rice; 480 ml water; 500 ml whole milk; 100 g granulated sugar; 1 tsp vanilla extract; 1 whole large egg; 30 g unsalted butter; 1/4 tsp fine salt; 1 tbsp powdered sugar, optional

Comforting rice pudding baked with milk, vanilla, egg and butter until softly set.

By Savva LoginovUpdated October 2, 2026

Total 1 hrMakes 6 servings

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This creamy baked rice pudding combines soft-cooked rice, milk, sugar, egg and butter. Temper the egg with warm milk before baking so it blends smoothly into the custard instead of forming scrambled pieces. Rinse rice. Bring water to a boil, add rice and simmer 10 to 12 minutes until nearly tender. Drain well. Heat oven to 180°C (350°F). Warm milk with sugar, vanilla and salt. Whisk egg in a bowl; slowly whisk in a ladle of warm milk. Stir tempered egg mixture and butter into rice. Transfer to a buttered baking dish. Bake 25 to 30 minutes until set at the edges with a slight wobble in the centre. Rest 10 minutes and dust with powdered sugar if desired.

Recipe card

Baked Vanilla Rice Pudding with Milk and Egg

Prep 15 minCook 45 minTotal 1 hrYield 6 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

200 g short- or medium-grain rice 480 ml water 500 ml whole milk 100 g granulated sugar 1 tsp vanilla extract 1 whole large egg 30 g unsalted butter 1/4 tsp fine salt 1 tbsp powdered sugar, optional

Instructions

Cook rice
Rinse rice. Bring water to a boil, add rice and simmer 10 to 12 minutes until nearly tender. Drain well.
Make custard
Heat oven to 180°C (350°F). Warm milk with sugar, vanilla and salt. Whisk egg in a bowl; slowly whisk in a ladle of warm milk.
Combine
Stir tempered egg mixture and butter into rice. Transfer to a buttered baking dish.
Bake
Bake 25 to 30 minutes until set at the edges with a slight wobble in the centre. Rest 10 minutes and dust with powdered sugar if desired.

How to tell when it is ready

Cook until tender, set or golden as described.

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest for a brighter flavor.

Serving suggestions

Serve with a fresh seasonal side.
Pair with a suitable salad or fruit.
Offer a complementary sauce or topping.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains milk and egg. Chill leftovers within 2 hours.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store baked rice pudding?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.