Pecan Baked Rice Pudding
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A classic dessert, this super easy Pecan Baked Rice Pudding comes together in minutes, and bakes to perfection in less than an hour for creamy, spice-filled treat! This baked rice pudding recipe can be easily adapted to what you have in your pantry!
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An easy recipe for rice pudding that’s baked and comforting
This old fashioned rice pudding is baked, custard-y and full of flavor. And best of all- it couldn’t be easier to pull together.
It’s better than store bought, and you probably have at least half of the ingredients lying around the pantry!
What goes into the Baked Rice Pudding recipe?
To make this easy and classic baked rice pudding, you will need:
- 1 1/2 cups cooked jasmine rice (cooled or leftover). You can use leftover dinner rice, freshly cooked and cooled rice, or even microwave rice! Just be sure to let it cool to room temperature before stirring it into the custard.
- 2 eggs, beaten.
- 1 1/2 cups milk. Use 2% or Whole.
- 1/2 cup heavy cream. This gives the custard it’s richness.
- 3/4 cup sugar.
- 1 tbsp honey, or maple syrup.
- 1 tsp fresh nutmeg, grated. So much better than pre-ground, and much more flavorful.
- 1/2 tsp ground cinnamon. I like to use Saigon cinnamon.
- 1/4 cup chopped pecans.
- Butter or cooking spray, for greasing the baking dish.
Tools for a good rice pudding
A good baking dish. Aim for around 9″x12″.
A mixing bowl, for the custard.
A sharp knife and cutting board, if chopping your own pecans.
Measuring spoons and cups.
A whisk, for combining the custard.
A saucepan or rice cooker, if cooking the rice.
Substitutions and Additons
Here are some swaps and additions you can make to the rice pudding to make it your own, or work with what you have on hand.
- Use walnuts instead of pecans.
- Add a splash of vanilla for extra flavor.
- Use any white rice you have on hand. I like the texture and slightly floral flavor of jasmine rice, but any cooked white rice you have will work.
- Try pumpkin spice in place of cinnamon and nutmeg.
- Mix in some raisins or dried cranberries.
Baked Rice Pudding: An oldie but a goodie!
Rice pudding may be old fashioned, but it is most definitely an underrated delight! Skeptical? Serve this Baked Pecan Rice Pudding at your next dinner party or family dinner, and watch it disappear! It’s great warm and gooey, or chilled and creamy. You can drizzle it with a bit of honey for a little extra oomph, or- if you really want to make this dessert ultra-decadent, serve it topped with my Honey and Rum Whipped Cream!
Serving and storing
This rice pudding tastes just as good warm right from the oven as it does chilled in the refrigerator. Store any leftover rice pudding in an airtight container in the fridge for up to 3 days.
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Pecan Baked Rice Pudding
- 1 1/2 cups cooked jasmine rice (cooled or leftover)
- 2 large eggs, beaten
- 1 1/2 cups milk (I used 2%)
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1 tbsp honey
- 1 tsp fresh nutmeg, grated
- 1/2 tsp ground cinnamon
- 1/4 cup chopped pecans
- Grease a 9×12 casserole dish with butter or cooking spray, and preheat the oven to 350 degrees. 2. Whisk all ingredients (except rice) until well combined. Stir in cooled, cooked rice (leftover is great). 3. Pour rice mixture in casserole dish and bake, uncovered, for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. 4. Allow to cool at least 30 minutes before serving. Tastes great warm or chilled!
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