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Nutritional Info
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 2.6 g
  • Cholesterol: 56.8 mg
  • Sodium: 64.0 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.9 g

View full nutritional breakdown of Baked Rice Pudding calories by ingredient
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Baked Rice Pudding


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Introduction

A yummy dessert made with complex carbs. A yummy dessert made with complex carbs.

Ingredients

    • 3 egg whites
    • 1 egg
    • 1 1/2 cups 1% milk
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract
    • 2/3 cups cooked brown rice
    • 1/3 cup dates (chopped)
    • pinch of nutmeg or cinnamon

Directions

1. In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy.

2. Add cooked rice and dates and mix well.

3. Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.

4. Bake, uncovered at 325 F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.

5. Serve warm or chilled with a sprinkle of nutmeg or cinnamon.

Serves 4.

Reprinted with permission by Public Health Seattle & King County






TAGS:  Desserts |

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Member Ratings For This Recipe



  • 4 of 4 people found this review helpful
    I used dried blueberries in place of the dates, was a big hit in our house!I also used skim milk instead and it still came out just fine! Thanks for sharing! - 1/27/09

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  • 4 of 4 people found this review helpful
    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. - 1/22/08

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  • O.K.
    3 of 3 people found this review helpful
    I am wondering if there is a mistake with the amount of rice this recipe calls for. With only 2/3 cup of cooked rice, the pudding was still very runny after 45 mins. Perhaps it needs 1 and 2/3 cups of cooked rice. - 1/3/09

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  • Incredible!
    3 of 3 people found this review helpful
    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. - 10/25/08

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  • Good
    3 of 3 people found this review helpful
    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/re
    cipes/ricepudding.htm - 7/3/08

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  • 2 of 3 people found this review helpful
    Want to try this but WILL use sugar and I believe Splenda, which is a chlorine molecule, is not healthy. I like dates. - 7/3/08

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  • O.K.
    2 of 2 people found this review helpful
    After reading all the good ratings for this recipe, I was a little disappointed in this recipe. There seemed to be a lot of liquid compared to only 3/4 cup of cooked rice. I almost doubled the rice amount which I think was better. Also the cooking time for mine was at least 1 hour if not more. - 9/9/07

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  • O.K.
    1 of 1 people found this review helpful
    came out like a souffle. Don't know what I did wrong. It tasted O.K. though. Probably won't make again. - 1/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    My dh and I made this and it is so good. We used apple pie spice instead of cinnamon or nutmeg. Easy and good. - 1/3/09

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  • Good
    1 of 1 people found this review helpful
    Dangerous! I ate the whole thing. Luckily not in one sitting but still, way too comforting. - 12/30/08

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  • 1 of 2 people found this review helpful
    Can't wait to try this with whole eggs and sucralose sweetener! Thanks. - 12/30/08

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  • 1 of 1 people found this review helpful
    I used raisins. It turned out really good. - 7/17/08

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  • Very Good
    1 of 1 people found this review helpful
    I didn't have any problems with thickness or cooking time, but the rice and custard separated into layers during baking -- not a big problem, since you can mix it up before eating, but I think I might try using a shallower casserole next time. - 7/5/08

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  • Very Good
    1 of 1 people found this review helpful
    This was really good, family loved it !! - 7/3/08

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  • Very Good
    1 of 1 people found this review helpful
    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! - 1/1/08

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  • 1 of 1 people found this review helpful
    Very good! I cooked mine a little too long but will know better next time. - 12/30/07

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  • Incredible!
    1 of 1 people found this review helpful
    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!!!! - 8/16/07

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  • Incredible!
    1 of 1 people found this review helpful
    So easy to make. - 7/3/07

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  • Very Good
    1 of 1 people found this review helpful
    I also substituted raisins and used splenda....loved it - 3/27/07

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  • Very Good
    1 of 1 people found this review helpful
    Good Dessert. I didn't have any dates so used dried apricots instead which tasted very good with the rice. I also used egg beaters instead of egg and egg whites. - 3/23/07

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  • Incredible!
    1 of 1 people found this review helpful
    healthy - but treaty! We used nutmeg - 3/18/07

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  • 1 of 1 people found this review helpful
    really good and sticks to your ribs too. - 3/18/07

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  • Very Good
    1 of 1 people found this review helpful
    changed sugar to splenda , current(like raisins). like them better. Stired in cinnamon little heavy. like it also







    - 3/14/07

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  • Very Good
    1 of 1 people found this review helpful
    This is a very good dessert. I also substitute raisins for the dates. - 3/13/07

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  • Incredible!
    1 of 1 people found this review helpful
    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)! - 3/13/07

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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe! I make it for a late afternoon snack for work, sometimes substituting raisins for the dates. - 3/7/07

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  • Tastes good, but doesn't turn out right. Very runny! - 7/10/13

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  • Very similar to a Better Homes and Gardens staple - however, they use equal amounts of cooked rice (1 1/2 cup) to milk. Makes a much firmer pudding with less cooking - 10/22/12

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  • WE love rice pudding and live in SMALL apt. bought rice the other day and I'll be blessed, but I can't find it
    Boo Hoo. LOL Hubby has habit of putting things wherever he sees a space since we've lived here. - 3/30/11

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  • It came runny. ??? Still taste good. I used rasins too
    and a whole tbsp of cinn - 3/3/11

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  • I used skim milk for this recipe. I don't know if that was the cause but I had to bake it about twice as long as stated to get it to set. - 1/31/11

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  • I will be trying this recipe, i would love for someone who have tried it to right the modification in the recipe that made it excellent please. Thanks - 12/27/10

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  • 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... - 7/22/10

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  • 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. - 4/9/10

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  • 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! - 1/17/10

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  • Good
    0 of 2 people found this review helpful
    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! - 1/18/09

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  • Incredible!
    0 of 1 people found this review helpful
    What a great idea to use brown rice! One question I have; what do I do with the egg yolks? Hate to thrown them out, but no idea what to do with 'em! If anyone has an idea for me, please send me SparkMail! Thanks! - 12/31/08

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  • 0 of 1 people found this review helpful
    sounds delicious, will be trying this week=end. - 12/31/08

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  • Incredible!
    0 of 1 people found this review helpful
    I will definitely try this. It sounds so good and very easy. - 12/31/08

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  • 0 of 1 people found this review helpful
    Brown rice for rice pudding... what a concept! Never would've thought of it myself. Thanks for posting this!! Can't wait to try this. We looove rice pudding - esp. in these cold months.

    - 12/31/08

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  • Very Good
    0 of 1 people found this review helpful
    I love rice pudding, and use splenda* instead of sugar, tastes just as good, with less calories - 12/30/08

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  • 0 of 1 people found this review helpful
    you gotta love rice pudding - 12/30/08

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  • 0 of 1 people found this review helpful
    I can't wait to try this. I love rice pudding and was wondering how it would be with brown rice. Will make without any added fruit as I like my pudding plain. Will also try the suggestions with the added rice, cooking times,etc. Thanks! - 12/30/08

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  • 0 of 1 people found this review helpful
    2/3 cups cooked rice does not seem like enough for a 1 1/2 quart size pan. Should it be 2/3 cups uncooked brown rice? - 12/30/08

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  • 0 of 1 people found this review helpful
    Try with 2 eggs (not 3 egg whites plus 1 egg) - 12/30/08

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  • 0 of 1 people found this review helpful
    Lookd really good. I'm going to have to make this one today! - 12/30/08

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  • O.K.
    0 of 2 people found this review helpful
    Wonder how it would come out with vanilla yogurt substituted dor most of the milk? - 12/30/08

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  • Very Good
    0 of 2 people found this review helpful
    I love rice pudding and will definately give this one a try, Will use the splenda as my son is diabetic and raisins. - 12/30/08

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  • Incredible!
    0 of 2 people found this review helpful
    My daughter & I love this one, and I am going to make it. Now I have the recipe. Thank you. - 7/9/08

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  • 0 of 1 people found this review helpful
    Well I have al the ingredients for once, so am going to bake this in the morning. BUT no dates, will use raisins instead. Thanks - 7/5/08

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  • 0 of 1 people found this review helpful
    It is my kind of health dessert and I will make it. - 7/4/08

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  • Incredible!
    0 of 2 people found this review helpful
    This sounds wonderful. I've made brown rice pudding before, but on the stovetop, and using vanilla-flavored rice milk. This way sounds much creamier, with regular milk, the eggs & the longer cooking time. I can hardly wait to try it! - 7/3/08

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  • 0 of 1 people found this review helpful
    Brown Rice Pudding - Yeah, this sounds wonderful! - 7/3/08

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  • 0 of 1 people found this review helpful
    I love rice pudding but don'lt like dates or raisins. I'm hoping it cooks up the same with just rice. - 1/2/08

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  • 0 of 1 people found this review helpful
    I will make this and substitute Soy Milk for the milk. I hope it comes out good because my husband LOVES Rice Pudding! - 1/1/08

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  • Incredible!
    0 of 1 people found this review helpful
    Love it! I prefer raisins as well. - 5/12/07

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  • Very Good
    0 of 1 people found this review helpful
    I love this one! - 3/20/07

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  • Very Good
    0 of 1 people found this review helpful
    good - 3/15/07

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  • Incredible!
    0 of 1 people found this review helpful
    great alternative to the old way of rice pudding! - 3/15/07

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  • Incredible!
    0 of 1 people found this review helpful
    very good! - 3/15/07

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