Quick Description
This cheesy baked rice pudding combines the creamy, comforting texture of traditional rice pudding with the rich flavor of melted cheese. A perfect dessert for those who love both sweet and savory dishes. It’s easy to make and bakes into a beautiful golden-brown top with a creamy interior.
Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Bake Time: 40–45 minutes
- Total Time: ~1 hour
Ingredients List
- 1 cup cooked rice (preferably leftover or day-old rice works well)
- 2 cups whole milk (or almond milk for dairy-free)
- 2 large eggs
- 1/4 cup sugar (adjust to taste)
- 1/2 cup shredded mozzarella cheese (or any mild cheese you prefer)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
Instructions
1. Preheat the Oven
- Preheat the oven to 350°F (175°C).
- Grease a 9×9-inch baking dish or individual ramekins with butter or non-stick cooking spray.
2. Prepare the Pudding Mixture
- In a mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until well combined.
- Add the cooked rice, shredded mozzarella, and Parmesan cheese to the mixture. Stir everything together, ensuring the rice is evenly coated with the creamy mixture.
3. Pour into Baking Dish
- Pour the mixture into your prepared baking dish or ramekins. Smooth the top with a spatula.
- If desired, sprinkle a little cinnamon on top for added flavor.
4. Bake
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the pudding has set (a knife inserted should come out clean).
5. Serve
- Let the pudding cool for a few minutes before serving. The pudding can be served warm or chilled, depending on your preference.
Additional Notes
- Cheese Texture: The mozzarella creates a soft, melty texture, while the Parmesan adds a nice sharpness.
- Toppings: You can add a drizzle of honey, whipped cream, or fresh berries on top before serving.
- Rice Variation: You can substitute the rice with cooked quinoa or another grain for a gluten-free option.
Dietary Info
- Gluten-Free (if using gluten-free rice)
- Vegetarian
- Can be made dairy-free by using non-dairy milk and cheese alternatives
Flavor Tips & Variations
- Spicy Version: Add a pinch of cayenne pepper or nutmeg for an added kick.
- Sweet Version: Increase the sugar to 1/2 cup and add some dried fruit, like raisins or cranberries, to the mixture.
- Fruit Topping: Serve with fresh berries like strawberries, blueberries, or peaches for a fruity twist.
Storage & Make-Ahead
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: This pudding can be frozen for up to 2 months. Reheat in the oven at 350°F until warmed through.
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice works just as well but may have a chewier texture. Ensure it’s fully cooked before using it in this recipe.
Can I make this ahead of time?
Absolutely! Prepare and bake it in advance, then refrigerate and reheat when ready to serve.
