Creamy Baked Rice Pudding

Creamy Baked Rice Pudding

This Creamy Baked Rice Pudding is rich, comforting, and wonderfully nostalgic. Short-grain rice slowly bakes in a sweet, creamy custard with vanilla and cinnamon until the rice is tender and the top is beautifully golden. It’s delicious warm, chilled, or somewhere in between.

Ingredients

• 1 cup (200 g) uncooked short- or medium-grain white rice
• 4 cups (960 ml) whole milk
• ½ cup (120 ml) heavy cream
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup (75 g) raisins, optional
• 1 tablespoon brown sugar, optional, for the top

Instructions

1. Preheat the oven.
   Preheat your oven to 350°F (175°C). Lightly butter a 2-quart baking dish.
2. Rinse the rice.
   Rinse the rice under cool water until the water runs mostly clear. Drain thoroughly.
3. Make the custard.
   In a large bowl, whisk together the milk, heavy cream, sugar, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Combine everything.
   Stir the uncooked rice into the milk mixture.

   If using raisins, stir them in now.

5. Transfer to the baking dish.
   Pour everything into the prepared baking dish. Spread the rice evenly across the bottom.
6. Bake.
   Bake uncovered for 60–75 minutes.

   After about 30 minutes, gently stir the pudding to redistribute the rice and prevent it from settling.

7. Continue baking.
   Return the dish to the oven and continue baking until the rice is tender and the custard has thickened.

   The center should still have a slight jiggle when you remove it from the oven—it will continue to set as it cools.

8. Brown the top.
   If desired, sprinkle the top lightly with brown sugar during the final 5–10 minutes of baking.

   For a deeper golden crust, briefly place it under the broiler, watching carefully.

9. Cool and rest.
   Let the rice pudding rest for 15–20 minutes before serving. This allows the custard to thicken and the flavors to settle.
10. Serve.
    Sprinkle with additional cinnamon and serve warm.

Tips for Extra-Creamy Rice Pudding

• Don’t rinse excessively. A little starch helps create a creamy consistency.
• Short- or medium-grain rice produces a creamier pudding than long-grain rice.
• Don’t worry if the pudding looks slightly loose when it comes out of the oven—it thickens as it cools.
• Stirring once during baking helps distribute the rice evenly.
• For an especially rich pudding, replace ½ cup of the milk with additional heavy cream.

Easy Variations

Coconut Rice Pudding:
Replace 1 cup of the milk with full-fat coconut milk and add ½ cup shredded coconut.

Apple Cinnamon:
Fold in 1 cup finely diced peeled apples and add an extra ½ teaspoon cinnamon.

Orange & Raisin:
Add 1 teaspoon finely grated orange zest and the raisins.

Cardamom Rice Pudding:
Replace the nutmeg with ½ teaspoon ground cardamom for a fragrant Middle Eastern-inspired flavor.

Chocolate:
Add 2 tablespoons unsweetened cocoa powder and ½ cup chocolate chips to the custard.

Maple:
Replace half of the granulated sugar with pure maple syrup.

Creamy Stovetop Finish

If you want an exceptionally creamy texture, bake the pudding until the rice is tender, then let it cool for about 10 minutes.

Stir in 2–3 tablespoons of warm milk or cream before serving. This loosens the custard slightly and gives it a silky consistency.

Serving Ideas

Serve the pudding warm with:

• A sprinkle of cinnamon
• Toasted chopped nuts
• Fresh berries
• Sliced banana
• Caramel sauce
• A drizzle of honey
• Whipped cream
• Vanilla ice cream

A spoonful of warm caramel sauce over chilled rice pudding is particularly delicious.

Make-Ahead

Rice pudding is an excellent make-ahead dessert. Prepare it up to 2 days in advance and refrigerate it in a covered container.

The pudding will thicken considerably when chilled. Stir in a splash of milk before serving if you prefer a softer consistency.

Storage

Store leftovers covered in the refrigerator for up to 4 days.

Reheat gently in the microwave or on the stovetop, adding a splash of milk to restore its creamy texture.

Freezing

Rice pudding can be frozen, although the texture may change slightly after thawing. Freeze in an airtight container for up to 1 month.

Thaw overnight in the refrigerator and stir well before reheating.

Makes

6–8 servings

For the classic experience, serve it warm with cinnamon sprinkled over the top. The tender rice, creamy vanilla custard, and lightly caramelized surface make this an irresistibly cozy dessert.