Baked Rice Pudding

06 Feb

(serves 1, scalable to many)
Rice Pudding is a surprisingly popular dish around the globe, even in places which don’t eat rice as a staple. This particular recipe is of the English variety and is a dessert. Besides being absolutely scrumptous, my recipe is a quick and convenient one. As each portion is made individually, it is totally scalable. It only takes about forty minutes to complete, including baking time.
  1. Rice (2T)
  2. Cream (3T)
  3. Custard Powder (0.5t)
  4. Sugar (1t)
  5. Raisins (1T)
  6. Pine Nuts (1T)
  7. Butter
  8. Nutmeg
  9. Golden Syrup


  1. The recipe assumes you are using mini-ramekins. Any kind of small baking container which holds half a cup of water will do.
  2. I’ve found that using Japanese Rice for rice pudding is best. It is a short grain which remains wetter when cooked, but at the same time has a very nice chewy texture. Start by placing 2T of raw rice in your ramekin. Fill the container with cold water and give it a good stir to rinse the rice, then pour away the water.
  3. Marinate your raisins in 1T of dark rum. This step is optional in case you are adverse to liquor.
  4. In a bowl, mix 0.5t custard powder and 1t sugar with a spot of hot water, stirring it till you get a smooth consistency. Next, stir in 3T cream and a sprinkle of nutmeg. Add the whole mixture to the rice.
  5. Add boiling water (about 4T) to the ramekin till you almost reach the rim, followed by a small knob of (salted) butter. Cover the ramekin with aluminium foil, just use one foil even if you have multiple ramekins.
  6. The baking is simple, just remember : 15+10+5 for the toaster oven. Have the toaster oven on for 3 minutes to preheat it and then bake the ramekin for fifteen minutes. If you are making more than one portion at a time (you can do up to 4 in a standard toaster oven), add 1 minute to the initial 15 minutes for every extra ramekin.
  7. After 15 minutes, lift off the foil and add 1T raisins and 1T pine nuts. Stir the rice to get all of it off the ramekin bottom, this makes for a fluffier pudding. Recover with the same foil and bake for a further 10 minutes.
  8. After 10 minutes remove the foil, drizzle on a flat t of golden syrup per portion and then bake uncovered for a final five minutes. This will dry up the pudding and give it a nice crust.


  • You can use cinnamon instead if you don’t like the spicy taste of nutmeg.
  • If you can’t find golden syrup or don’t know what it is, use maple syrup or honey.
  • If you use a regular oven it will take longer as the heat is less direct. If you use 1-cup ramekins instead of mini ramekins, it will take longer too because of the greater volume.  I can’t list all the baking times for various combinations, just remember that the rice-custard must have been boiling for a few minutes before the part where you add the raisins and pine nuts. You can also do the initial stages of the baking by boiling in a pot to saved time.
  • In case you were wondering, 12T= 0.5 cups.

Posted by on February 6, 2011 in Desserts, English, Recipe


Tags: , , ,

5 responses to “Baked Rice Pudding

  1. Tricia

    June 28, 2012 at 10:58 am

    I was so looking forward to trying your rice pudding recipe for a toaster oven – bought mine last week so am a novice. Your recipe is clear & simple but I have no idea of the temperature setting for the oven!

    • kobayash1

      June 28, 2012 at 11:24 am

      My own toaster oven is a very simple one. One dial is a count down timer and the other is just a top or top/bottom setting, the same thing you would find on a pop up toaster. There is a picture of it in this recipe

      It would seem you have purchased a more expensive toaster cum convection type oven where you can set the temperature. I’m not too sure but I would suggest you chose a temperature that is 3/4 of the maximum temperature to try first. Or if there is just a toasting setting, just use that. Check to make sure the rice-custard has been boiling for a few minutes (look at the foil, no need to actually open the oven) before the part where you add the raisins and pine nuts and use this as a guide to dial in on the right settings.

      Best of Luck, and don’t fret, this is not a delicate cake or souffle, you can just increase or decrease the time on the fly without affecting the outcome.

  2. Penny

    January 28, 2015 at 6:26 pm

    This may seem like a stupid question but I’m going to go right ahead and ask it! I’m from England and we don’t use tablespoons and cups (usually) as a measuring tool. You’ve used T and t as measurements here. Are they both the same thing ie Tablespoons or does T = tablespoon and t = teaspoon? Because it would have a real impact on the results!!!

    Thanks – and apologies if it’s a stupid question!

    All best wishes,


    • kobayash1

      February 10, 2015 at 1:20 am

      All questions are welcome.
      yes T = tablespoon and t = teaspoon.
      1T = 3t
      1 cup is about 225 ml

      • Penny

        February 11, 2015 at 11:03 pm

        Thanks! I’m looking forward to making this 🙂


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