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Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish with softened butter.

In a large mixing bowl, whisk the eggs until well combined and slightly frothy.

Add the milk, honey, and vanilla extract to the whisked eggs. Continue whisking until all ingredients are thoroughly incorporated and the honey has dissolved.

Stir in the cooked rice, ensuring it is evenly distributed throughout the liquid mixture.

Pour the rice mixture into the prepared baking dish. Place the baking dish into the preheated oven.

Bake for 40-45 minutes, or until the pudding is set and the top is lightly golden brown. A knife inserted into the center should come out clean.

Remove the baking dish from the oven and let the rice pudding cool on a wire rack for at least 15 minutes before serving. This allows it to set further.

If desired, lightly dust with ground cinnamon before serving. Cut into squares and serve warm or at room temperature.


Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish with softened butter.

In a large mixing bowl, whisk the eggs until well combined and slightly frothy.

Add the milk, honey, and vanilla extract to the whisked eggs. Continue whisking until all ingredients are thoroughly incorporated and the honey has dissolved.

Stir in the cooked rice, ensuring it is evenly distributed throughout the liquid mixture.

Pour the rice mixture into the prepared baking dish. Place the baking dish into the preheated oven.

Bake for 40-45 minutes, or until the pudding is set and the top is lightly golden brown. A knife inserted into the center should come out clean.

Remove the baking dish from the oven and let the rice pudding cool on a wire rack for at least 15 minutes before serving. This allows it to set further.

If desired, lightly dust with ground cinnamon before serving. Cut into squares and serve warm or at room temperature.
