This baked custard rice pudding is rich, sweet, creamy and has great flavor from ground cardamom and tart raspberries. It's a delicious dessert and also a great way to use up leftover rice!
This recipe was inspired by a coconut rice pudding by Martha Stewart. Rather than cooking rice with milk/cream, MS makes a rich, baked custard for it, turning rice pudding into an indulgent dessert. In the recipe here, I made the custard even richer and creamier by using only egg yolk, rather than whole egg, and I flavored it with cardamom instead of coconut.
What goes into custard rice pudding?
Custard rice pudding is made with traditional sweet custard ingredients (egg, dairy, sugar), along with cooked rice. The rice pudding here is additionally flavored with raspberries and cardamom.
What type of rice is best for custard rice pudding?
A long-grain rice, such as basmati, works best for a custard rice pudding. Long-grain rice has less starch than short-grain rice and is therefore less sticky and creamy when cooked. The drier texture makes it perfect for custard rice pudding because it adds contrast to the creaminess of the custard.
Does rice for baked rice pudding need to be fresh?
No, rice for baked rice pudding does not need to be cooked fresh. You can use leftover rice that's been sitting in the fridge for a day or two, if you like.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Preheat the oven and get water to boil for a water bath. Add rice to a casserole pan, then set the casserole pan into a baking pan.
Step 2. Whisk together egg yolk, sugar, cardamom and salt.
Step 3. Whisk in heavy cream and milk.
Step 4. Pour the custard into the casserole pan, then add raspberries. Pour boiling water into the baking pan and bake until set.
How long does the custard need to bake?
The baking time for any custard depends on many factors, including altitude, accuracy of oven temperature and more. That's why there isn't a one-size-fits-all baking time. I recommend you start checking the custard after 45 minutes and then in 5-minutes intervals after that.
How to serve it:
Serve the rice pudding at room temperature.
How to store leftovers:
Store leftover rice pudding in an airtight container in the fridge. Let the pudding come back up to room temperature before serving.
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Full Printable Recipe
Custard Rice Pudding with Cardamom and Raspberries (baked)
- measuring cups and spoons
- kettle or pot
- 18-ounce (2 ¼ cup) casserole pan
- baking pan large enough to fit the casserole pan
- mixing bowl
- rubber spatula
- ½ cup cooked basmati rice
- 1 large egg yolk
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cardamom
- 1 pinch of salt
- 7 tablespoons heavy cream
- ¼ cup whole milk
- 12 frozen raspberries, thawed and drained
- Heat the oven to 325 degrees F. and get a kettle of water to boil for a water bath.
- Set an 18-ounce (2 ¼ cup) casserole pan into a baking pan. Add the rice to the casserole pan in an even layer. Set aside.
- In a bowl, whisk egg yolk with sugar, cardamom and salt.
- Whisk in the cream and the milk.
- Pour the custard into the casserole pan, then add the raspberries.
- Pour boiling water into the baking pan until it comes about halfway up the outside of the casserole pan.
- Using a rubber spatula or a spoon, briefly push on each raspberry so that each of them is coated with a little bit of custard. (If you don't do this and leave the raspberries exposed, they tend to dry out a little bit on the surface.)
- Transfer the baking pan to the oven and set on the center baking rack. Bake, uncovered, until the custard is set and no longer jiggly in the center (45 to 60 minutes*).
- Take the casserole pan out of the water and let cool to room temperature.
- Serve the rice pudding at room temperature.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.