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Baked Rice Pudding

Baked Rice Pudding

An old fashioned creamy baked rice pudding using left over rice, just like Mum used to make.

When I was growing up Mum worked shift work and often on the weekends. So in our house the traditional Sunday roast could in fact turn up on the menu as a weekday dinner.

Walking through the front door after school to the aroma of slow roasted lamb meant not only a delicious roast dinner with crispy roast potatoes, home made gravy and vinegary mint sauce. It also meant a baked pudding. A golden crusted, custardy pudding made from stale bread or left over rice always accompanied my Mum’s lamb roast.

This is my version of Baked Rice Pudding.  I’ve added a hint of orange zest for a little bit of zing.  The combination of cinnamon and orange zest takes this from a boring ol’ baked rice pudding to something truly special.


  • 2 cups cooked white long grain rice – cooled
  • 2 cups milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • 2 tsp ground cinnamon
  • 1/2 teaspoon finely grated orange zest


  1. Preheat oven to 180ºc
  2. Add the milk, eggs, vanilla, sugar, cinnamon and zest in a 2 litre baking dish Whisk until well combined.
  3. Add the rice and mix with a fork making sure there are no clumps of rice. Bake for 45 minutes to an hour or until set.
  4. Serve with cream or ice cream.
  • Servings : 4-6
  • Recipe Type : Dessert, Traditional

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