Easy single-serving rice pudding made with cooked rice, milk, egg, and warm spices. This creamy rice dessert for one is perfect for a quick homemade treat. Cinnamon, nutmeg, and vanilla add rich flavor, while baking in a water bath creates a smooth, custard-like texture. Ideal for cozy breakfasts, snacks, or a simple homemade dessert.

Ingredients

US Measurements:

1 large egg
¾ cup milk
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
3 tablespoons granulated sugar
¼ teaspoon vanilla extract
1 cup cooked rice

Metric Measurements:

1 large egg
180 ml milk
1 g salt
1 g ground cinnamon
0.5 g ground nutmeg
38 g granulated sugar
1 ml vanilla extract
150 g cooked rice

Instructions

Preheat and Prepare:
Preheat the oven to 325°F (165°C). Lightly butter a small 4×6-inch or 5×5-inch baking dish.
Mix the Base:
In a medium bowl, whisk together the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla extract until well combined.
Add the Rice:
Stir in the cooked rice until evenly mixed. Pour the mixture into the prepared baking dish.
Prepare a Water Bath:
Boil water and pour it into a larger pan (like an 8×8-inch square or 8–9-inch round pan) to reach halfway up the sides of the pudding dish. Carefully place the pudding dish in the water bath. (Tip: Set the pan on a rimmed baking sheet to make handling easier.)
Bake the Pudding:
Transfer the pan to the oven and bake for 50–55 minutes, until the pudding is set and lightly browned on top.

Why You’ll Love This Recipe

This single-serving rice pudding is creamy, comforting, and easy to make. It’s perfect for a cozy dessert or a sweet breakfast without the hassle of making a large batch. The gentle spices of cinnamon and nutmeg add warmth and flavor to every bite.

Tips

Use a water bath to prevent the pudding from cracking and to ensure even baking.
Stir gently when adding rice to maintain a smooth texture.
If you like a sweeter pudding, increase sugar by 1–2 tablespoons.
Let it cool slightly before serving; the pudding will thicken as it sets.

Variations and Substitutions

Milk Alternatives: Use almond, oat, or soy milk for a dairy-free version.
Flavor Enhancements: Add a pinch of cardamom or a splash of orange zest.
Rice: Short-grain rice or leftover cooked rice works best for creamy texture.
Sweetener: Substitute sugar with honey, maple syrup, or coconut sugar.

FAQs

Q: Can I make this ahead of time?
A: Yes, prepare and bake the pudding, then store in the fridge for up to 2 days. Reheat gently before serving.

Q: Can I double the recipe?
A: Absolutely, just use a larger baking dish and increase baking time slightly.

Q: Can I use uncooked rice?
A: It’s best to use cooked rice; using uncooked rice will require more liquid and longer baking.

Serving

Serve warm or chilled, topped with a sprinkle of cinnamon, a drizzle of honey, or fresh fruit for a delicious single-serving dessert or snack.

Suggestions

Top with toasted nuts like almonds or pecans for added crunch.
Add a few raisins or dried cranberries before baking for extra sweetness.
Pair with a cup of coffee or tea for a cozy treat.