European Oven Baked Rice Pudding

This oven-baked rice pudding is a warm and comforting dessert that’s creamy on the inside with a light, golden crust on top. Unlike stovetop rice pudding, this version gets its airy texture from beaten egg whites, making it fluffy and delicate, and perfect to use up leftover rice pudding. It’s perfect for breakfast, a light dessert, or even a nostalgic childhood treat. Serve it with a dusting of powdered sugar or a drizzle of fruit compote for extra indulgence!

It’s perfect for breakfast, a light dessert, or even a nostalgic childhood treat. Serve it with a dusting of powdered sugar or a drizzle of fruit compote to make it extra special!
Ingredients
- Round-grain rice – The best type for rice pudding, as it absorbs liquid well and gives a creamy texture. Any type of “risotto rice” works well.
- Milk – helps cook the rice to a soft consistency.
- Salt – Enhances the sweetness and balances the flavors.
- Eggs – Separate yolks for richness and fluff up whites for an airy texture.
- Sugar – Sweetens the pudding and helps create a golden top crust.
- Butter – Used for greasing the baking dish to prevent sticking plus gives great crispy edges.
- Powdered sugar (optional) – A final dusting for extra sweetness.
See recipe card for quantities.
How to Make Oven Baked Rice Pudding
Heat the Milk: In a large pot, heat the milk over medium heat until it reaches a gentle boil. Add a pinch of salt and stir in the rice. Reduce the heat to low and let it cook for about 25 minutes, stirring occasionally, until the rice absorbs the liquid and becomes soft and creamy. Once cooked, let it cool.
Prepare the Oven and the Baking Dish: Preheat the oven to 180°C (350°F). Grease a medium-sized deep baking dish with butter (a 9×13-inch pan or a round springform pan works well).
Prepare the Egg Mixture: Separate the egg yolks and whites into two bowls. In the bowl with yolks, add sugar and beat with an electric mixer until pale and fluffy. In the other bowl, whisk the egg whites until stiff peaks form.
Combine Everything: Gently fold the yolk mixture into the cooled rice with a wooden spoon. Carefully fold in the beaten egg whites, keeping the mixture light and airy.
Bake: Pour the batter into the greased baking dish and smooth the top. Bake for 30–40 minutes or until the top forms a golden-brown crust.
Let the baked rice pudding cool slightly before cutting into portions. Dust with powdered sugar and serve warm.
Hint: when you finish cooking rice, it’s totally normal for there to be a bit of extra milk. Don’t worry – as the rice cools, it’s going to absorb even more milk.
Substitutions & Variations
- Different rice types – Short-grain or arborio rice can be used for an extra creamy texture.
- Spices – Add a pinch of cinnamon or nutmeg for a warm flavor.
- Grated Apple – If you have some apples to use up, you can grate them and simply mix them with everything else before baking. Don’t use more than 3 apples so the rice pudding still retains shape when you cut it.
- Add Toppings – Try serving with whipped cream, fruit compote, or a drizzle of caramel sauce.
💭Crucial Success Tips
- Let the rice cool before adding eggs – If it’s too hot, the eggs may scramble.
- Fold egg whites gently – This keeps the pudding light and fluffy.
- Don’t overbake – The pudding should have a set but soft center when finished.
FAQ
Yes! It keeps well and can be reheated before serving.
Yes, but whole milk gives the creamiest result. Try almond or oat milk as an alternative.
You can use arborio or short-grain rice, but long-grain rice won’t yield the same creamy texture. It will still be good though!
European Oven Baked Rice Pudding
Ingredients
- 250 g round-grain rice
- 1 liter milk whole milk works best
- 4 eggs
- 4 tablespoons sugar
- 30 grams butter for greasing the baking dish
- 2 grams salt
- powdered sugar for dusting (optional)
Instructions
- Heat the Milk: In a large pot, heat the milk over medium heat until it reaches a gentle boil. Add a pinch of salt and stir in the rice. Reduce the heat to low and let it cook for about 25 minutes, stirring occasionally, until the rice absorbs the liquid and becomes soft and creamy. Once cooked, let it cool.
- Prepare the Oven and the Baking Dish: Preheat the oven to 180°C (350°F). Grease a medium-sized deep baking dish with butter (a 9×13-inch pan or a round springform pan works well).
- Prepare the Egg Mixture: Separate the egg yolks and whites into two bowls. In the bowl with yolks, add sugar and beat with an electric mixer until pale and fluffy. In the other bowl, whisk the egg whites until stiff peaks form.
- Combine Everything: Gently fold the yolk mixture into the cooled rice with a wooden spoon. Carefully fold in the beaten egg whites, keeping the mixture light and airy.
- Bake: Pour the batter into the greased baking dish and smooth the top. Bake for 30–40 minutes or until the top forms a golden-brown crust.
- Let the baked rice pudding cool slightly before cutting into portions. Dust with powdered sugar and serve warm.
Notes
- When you finish cooking rice, it’s totally normal for there to be a bit of extra milk. Don’t worry – as the rice cools, it’s going to absorb even more milk.
- Let the rice cool before adding eggs – If it’s too hot, the eggs may scramble.
- Don’t overbake – The pudding should have a set but soft center when finished.
- Fold egg whites gently – This keeps the pudding light and fluffy.
Nutrition
How To Store Baked Rice Pudding
- Refrigerate – Store in an airtight container for up to 3 days.
- Reheat – Warm in the oven at 300°F (150°C) or in the microwave before serving.