5 from 1 vote
Baked Rice Pudding Recipe
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
To create greatness just build on good foundations! Plain rice pudding with extra goodies from the oven. A baked rice pudding will never disappoint!
Course: Breakfast, Dessert, Snack
Cuisine: Gluten free, Sugar free recipe
Author: Edi Baker - SunCakeMom
  • cup / 300g Rice
  • cup / 300ml water
  • cup / 900ml milk
  • 5 Eggs separated
  • 4 tablespoon / 50g Butter unsalte(room temperature
  • 1 tablespoon Vanilla essence
  • 4 tablespoon Agave syrup or sweetener of choice
  • Chocolate or strawberry syrup
  1. Measure and put rice into a medium size saucepan.
  2. Pour the hot water into the saucepan.
  3. Start cooking it on medium to high heat stirring it frequently until rice soaked up almost all the water.
  4. Add milk vanilla essence and 2 tablespoons of the agave syrup into the saucepan as well.
  5. Cook it for about 10 minutes in medium to low heat stirring it occasionally.
  6. When the rice appears in the milk, turn the cooktop on low heat and put the lid on the saucepan.
  7. Cook it for another 10 minutes then turn it off completely leaving the lid on. Meanwhile prepare the other part.

  8. Separate egg whites from the yolks.
  9. Beat yolks with the rest of the agave syrup until it gets a light yellow color.
  10. Beat butter until creamy and soft.
  11. Mix yolks with the butter.
  12. When rice is cooked take it off the heat and fold in yolks and butter mixture.
  13. Finally beat the egg whites until hard peaks form.
  14. Carefully fold in whites with the rice and pour the mixture into a tray.
  15. Put it in a 350°F / 180°C preheated oven for half an hour or until the top is golden brown.

  16. Serve it with strawberry syrup or chocolate.
Recipe Notes