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Baked rice pudding with jammy raspberry sauce

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Treat yourself to our delicious Baked Rice Pudding with Jammy Raspberry Sauce. Perfect recipe for a chilly winter’s day.

  • Serves6
  • Cook time45 minutes
  • Prep time10 minutes, + 10 mins standing time


  • ½ cup (100g) medium-grain white rice, rinsed, drained
  • 2 cups (500ml) milk
  • 300ml thickened cream
  • ⅓ cup (70g) caster sugar
  • ½ tsp ground cinnamon
  • 1 tsp vanilla bean paste
  • 2 strips orange peel
  • 2 Coles Australian Free Range Egg yolks
  • ¼ tsp ground nutmeg
  • 300g frozen raspberries
  • ¼ cup (55g) caster sugar, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Combine the rice, milk, cream, sugar, cinnamon, vanilla and orange peel in a medium saucepan over medium heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until heated through. Remove from heat. Set aside for 10 mins to infuse. Remove the orange peel and discard. Add the egg yolks and stir to combine. Spoon the mixture into a 4-cup (1L) ovenproof dish.
  2. Step 2

    Bake, stirring every 10 mins, for 40 mins or until rice is cooked through and sauce thickens slightly. Remove from oven and sprinkle with nutmeg.
  3. Step 3

    Meanwhile, combine the raspberries and extra sugar in a medium saucepan over medium-high heat. Cook, stirring, for 5 mins or until raspberries collapse and mixture thickens slightly.
  4. Step 4

    Spoon the rice pudding among serving bowls. Top with the raspberry sauce to serve.