Baked Rice Pudding


4 of 5 (64)
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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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A yummy dessert made with complex carbs. A yummy dessert made with complex carbs.


    • 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


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.
    cipes/ricepudding.htm - 7/3/08

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