Creamy Baked Rice Pudding
A comforting, lightly sweet rice pudding with a golden, caramelized top and creamy center.
Ingredients
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1 cup uncooked white rice
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4 cups whole milk
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½ cup granulated sugar
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2 tbsp butter
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1 tsp vanilla extract
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½ tsp ground cinnamon
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¼ tsp salt
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2 large eggs
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½ cup raisins, optional
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A pinch of nutmeg, optional
Instructions
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Heat the oven to 350°F (175°C). Grease a 2-quart baking dish.
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Cook the rice: Bring 2 cups of water to a boil. Add the rice, reduce heat, cover, and simmer for about 15 minutes, until tender. Drain if necessary.
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Make the custard: Whisk together the milk, sugar, eggs, vanilla, cinnamon, salt, and nutmeg.
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Combine: Stir the cooked rice, raisins, and butter into the milk mixture.
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Bake: Pour into the prepared dish and bake uncovered for 45–55 minutes, stirring gently once around the 25-minute mark. The edges should be set while the center remains slightly wobbly.
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Brown the top: For a deeper golden crust, place it under the broiler for 1–2 minutes, watching carefully.
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Rest: Let it cool for 10–15 minutes. It will thicken considerably as it stands.
For an extra-creamy pudding
Use whole milk and don’t overbake it. The pudding should look slightly loose in the center when it comes out of the oven—it will continue setting as it cools.
Serve warm with cinnamon, or refrigerate it and enjoy it cold the next day.
