UAE Ramadan 2023: Baked Rice Pudding recipe

Ramadan offers a variety of delectable treats that are sure to stimulate our taste buds

by Staff Reporter
Published: Updated:
Baked Rice Pudding recipe

As month of Ramadan has started, it’s hard to ignore the delicious culinary experiences that are synonymous with this sacred month.

Although Ramadan is a time for worship and charitable acts, it’s also an occasion that’s brimming with tantalizing flavors and gastronomic marvels.

Whether it’s sweet honey syrups or pistachio-flavored ice creams, Ramadan offers a variety of delectable treats that are sure to stimulate our taste buds.

Here is a special recipe on Baked Rice Pudding developed by Diana Zavzeati, the European Rice food Ambassador for UAE.

European rice is distinguished for its quality and nutritional value. Rich in B-complex vitamins and carbohydrates, it constitutes an important source of energy for the human organism. European rice is part of the culture and tradition of many civilizations and the perfect side to all dishes.

Baked Rice Pudding recipe

  • Serves 4-6
  • Time: 60 min


  • 20 g unsalted butter, melted
  • 3 tablespoons European rice (medium grain)
  • 3 eggs
  • 3 tablespoons caster (superfine) sugar
  • 435 ml or 1¾ cups milk
  • 125 ml cup cream
  • 1 teaspoon natural vanilla extract
  • ¼ teaspoon ground nutmeg


  1. Preheat the oven to 160°C and brush a 1.5 litre ovenproof dish with the melted butter.
  2. Cook the rice in a saucepan of boiling water for 12 minutes, or until tender, then drain well.
  3. Place the eggs in a bowl and beat lightly. Add the sugar, milk, cream and vanilla extract, and whisk until well combined. Stir in the cooked rice, pour into the prepared dish and sprinkle with nutmeg.
  4. Place the dish in a deep roasting tin and pour enough hot water into the tin to come halfway up the side of the pudding dish. Bake for 45 minutes, or until the custard is lightly set and a knife inserted into the centre comes out clean.
  5. Remove the pudding dish from the roasting tin and leave for 5 minutes before serving.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

You may also like

Leave a Comment