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.
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.
Prepare the Oven and the Baking Dish: Preheat the oven to 180°C (350°F). Grease a medium-sized deep baking dish with butter.
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.
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.