Classic Baked Rice Pudding with Raisins
A wonderful breakfast or afternoon snack for the whole family! Classic baked rice pudding with raisins is an aromatic sweet dessert from English cuisine. Fluffy, soft, airy, and very tasty. Both children and adults will love it. And it’s very easy to make.
Updated : 03 September, 2025
Easy
About 30 min.
Ingredients
400 grams
Milk
100 grams
Rice
50 grams
Butter
50 grams
Sugar
50 grams
Raisins
3
Eggs
2 tablespoon
Lemon juice
1 tablespoon
Lemon zest
2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For classic pudding, it’s best to use short-grain rice. Use large eggs. If eggs are small, take 4.
Step 2
Rinse raisins well and pat dry. Then soak them in lemon juice for 10-15 minutes. You can use dark, light, or a mix of raisins.
Step 3
Separate egg yolks and whites. Make sure no yolk gets into the whites, otherwise they won’t whip properly. Place the whites in the fridge.
Step 4
In a saucepan over medium heat, melt the butter.
Step 5
Add rinsed rice and fry, stirring, until translucent. Reduce heat to low at the end.
Step 6
Bring milk to a boil and pour it into the saucepan with rice.
Step 7
Add lemon zest and a pinch of salt. Simmer, stirring, until rice is half-cooked, about 7-10 minutes. Remove from heat and let cool.
Step 8
As it cools, rice will absorb remaining milk and turn into thick rice porridge.
Step 9
Beat yolks with sugar until fluffy. The mixture should lighten and increase in volume.
Step 10
Add rice mixture and lemon-soaked raisins to the yolks. Mix well.
Step 11
Separately, beat the chilled whites with a mixer until stiff peaks form.
Step 12
Gently fold whipped egg whites into the rice mixture.
Step 13
Transfer into buttered baking molds and smooth the top. Bake in a preheated oven at 170°C (340°F) for 40-50 minutes. Enjoy!