Baked Custard-Style Rice Pudding

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

The result of many tests in the kitchen, this ultimate baked rice pudding is custardy but still soft and tender on the spoon.


  • 6 cups ( quarts) milk
  • 1 cup sugar


  1. Rinse a heavy saucepan with cold water; leave wet. Place 4 cups of the milk, the sugar, salt and vanilla bean in the pan (if using vanilla extract, do not add it now). Cover and bring slowly to a boil. Stir in the rice with a large fork. Cover and simmer gently, stirring occasio