View the full Baked Rice Pudding Recipe & Instructions

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Baked Rice Pudding

46 calories of Granulated Sugar, (0.06 cup)

40 calories of Dates, (0.08 cup, pitted, chopped)

39 calories of Milk, 1%, (0.38 cup)

37 calories of Brown Rice, medium grain, (0.17 cup)

18 calories of Egg, fresh, whole, raw, (0.25 large)

13 calories of Egg white, large, (0.75 serving)

3 calories of Vanilla Extract, (0.25 tsp)

Nutrition & Calorie Comments  

I'm tried it with 2 cups cooked rice, 2 eggs, and less sugar. It tasted very good, but still wasn't done (according to the recipe) in two hours. Thanks for all of the reviews everyone! It helps so much when trying out the recipes...	Submitted by: HOLLYDAZZE (7/22/10) report inappropriate
Really enjoyed this. I like custard and this is a good alternative while being very similar. A good way to satisfy the sweet tooth without going overboard on calories.	Submitted by: HEALTHYDESIRE (4/9/10) report inappropriate
I used 2 cups of rice and otherwise followed the recipe as written, it made 6 servings 178 calories each. Baked at 350 for 40 minutes and it set up great. Delicious!	Submitted by: QUERIAN (1/17/10) report inappropriate
just made rice pudding from a standard cook book -- was definitely surprised to see how much sugar they added. will definitely try this one next week -- much more healthy!	Submitted by: MADMOM1 (1/18/09) report inappropriate
I love rice pudding, and use splenda* instead of sugar, tastes just as good, with less calories	Submitted by: KAREN2771 (12/30/08) report inappropriate
This was great! I baked it for 75 minutes. The knife never came out clean, but the consistency was fine. Double the recipe, since the servings are only about 1/2 cup each. Reduce the sugar by 1/2 or 1/3 to save calories. I added 1/2 tsp cinnamon plus a pinch of nutmeg stirred in before baking.	Submitted by: KFCOOKE (10/25/08) report inappropriate
I made this with plain rice and no fruit (as we have no raisins nor dates in the house right now). I checked after 45 minutes and I had rice soup. I let it run an additional hour at least; it came out firm and browned at edges. http://www.metrokc.gov/Health/ nutrition/recipes/ricepudd ing.htm	Submitted by: CHIBIBARAKO (7/3/08) report inappropriate
Want to try this but WILL use sugar and I believe Splenda, which is a chlorine molecule, is not healthy. I like dates.	Submitted by: PAGOSAGAL (7/3/08) report inappropriate
Excellent. I substituted the sugar for splenda and rasins for dates. As well I doubled the recipe so there was lots on hand for a quick snack. I am going to increase the rice by an additional 2/3 cup as well next time I make it. Thanks for submitting this recipe.	Submitted by: POOHBEARKM (1/22/08) report inappropriate
I definitely had to bake this longer than recipe called for. I added an equal amount of Splenda as regular sugar. I enjoyed this one, but didn't convince any of my family to try it. All the more for me!	Submitted by: PAMMYLBEAR (1/1/08) report inappropriate
I loved this recipe, I also changed the dates to rasins and I would have changed the sugar to Splenda but I didn't have enough. =) . Next time I make this I think I am going to try to cook my rice a little more. Over all GREAT!!!!	Submitted by: ECORONADO (8/16/07) report inappropriate
changed sugar to splenda , current(like raisins). like them better. Stired in cinnamon little heavy. like it also	Submitted by: UNSURE (3/14/07) report inappropriate
I love this dessert! I use brown rice and splenda in place of white rice and sugar. I also substitute raisins for dates when I can't find dates. I love that it has protein and complex carbohydrates (and dairy)!	Submitted by: SNARDLES (3/13/07) report inappropriate

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