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Home » Recipes » Dessert Recipes

Custard Rice Pudding with Cardamom and Raspberries (baked)

Published: Feb 3, 2021 · Modified: Jan 5, 2023 by Nicole B.

Jump to Recipe Print Recipe
1 hour 10 minutes

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!

For more delicious fruity dessert custards, also check out this raspberry ginger custard!

Baked custard rice pudding with raspberries in a baking dish.

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.

Jump to:
  • What goes into custard rice pudding?
  • What type of rice is best for custard rice pudding?
  • Does rice for baked rice pudding need to be fresh?
  • How to make it:
  • How long does the custard need to bake?
  • How to serve it:
  • How to store leftovers:
  • More delicious custard recipes:
  • Full Printable Recipe

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.

Custard rice pudding ingredients on a kitchen counter.
You need egg yolk, salt, ground cardamom, sugar, raspberries, basmati rice, milk and cream for this recipe.

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.

A casserole pan with rice in a baking pan.

Step 2. Whisk together egg yolk, sugar, cardamom and salt.

Custard base being whisked in a bowl.

Step 3. Whisk in heavy cream and milk.

Custard being whisked in a bowl.

Step 4. Pour the custard into the casserole pan, then add raspberries. Pour boiling water into the baking pan and bake until set.

Unbaked custard rice pudding in a casserole pan.

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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  • Three ramekins with maple hazelnut custard.
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  • Closeup of a dark chocolate pot de creme.
    Dark Chocolate Espresso Pots de Creme (no-bake)
    Cook Time3 Hours 15 Minutes
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Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Baked custard rice pudding with raspberries in a baking dish.

Custard Rice Pudding with Cardamom and Raspberries (baked)

The Spice Train
This sweet, rich and creamy baked custard rice pudding with cardamom makes an easy and delicious dessert.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine World
Servings 4 small servings
Calories (estimated) 206 kcal

Equipment:

  • 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
  • whisk
  • rubber spatula

Ingredients:
  

  • 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

Instructions:
 

  • 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.

Notes:

*The baking time depends on many factors, including altitude, accuracy of oven temperature and more. Start checking the custard after 45 minutes.

Nutrition Information (Estimated):

Calories: 206kcalCarbohydrates: 23.8gProtein: 3.2gFat: 11.6gSaturated Fat: 6.7gCholesterol: 90mgSodium: 55mgPotassium: 134mgFiber: 3.9gSugar: 9.3gCalcium: 59mgIron: 1mg

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.

Keywords: baked rice pudding with basmati rice, cardamom rice pudding, custard rice pudding

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