Here’s a rich and comforting Creamy Baked Rice Pudding recipe—perfect as a dessert or a cozy treat.
Ingredients (Serves 4–6)
- 1 cup uncooked white rice (short-grain preferred)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or sultanas (optional)
- 2 tablespoons unsalted butter, cut into small pieces
- Optional garnish: ground nutmeg or extra cinnamon
Instructions
1. Preheat Oven
- Preheat your oven to 175°C (350°F).
- Grease a 2-quart baking dish with butter.
2. Cook the Rice
- In a saucepan, combine rice and 2 cups of milk.
- Bring to a simmer over medium heat, stirring occasionally, until the rice absorbs most of the milk (about 15 minutes).
3. Prepare the Pudding Mixture
- In a mixing bowl, whisk together eggs, sugar, vanilla, cinnamon, salt, and remaining 2 cups of milk.
- Stir in the cooked rice and raisins if using.
4. Assemble for Baking
- Pour the rice mixture into the prepared baking dish.
- Dot the top with small pieces of butter.
5. Bake
- Bake uncovered for 35–45 minutes, until the pudding is set and the top is lightly golden.
- Check around 30 minutes—if the top browns too quickly, cover loosely with foil.
6. Serve
- Let it cool for 10–15 minutes; it will thicken slightly.
- Sprinkle extra cinnamon or nutmeg on top before serving.
- Serve warm or chilled.
💡 Tips for Extra Creaminess
- Use half-and-half or cream instead of part of the milk for an even richer texture.
- Stir gently halfway through baking to prevent the rice from sticking.
- For a caramelized top, sprinkle a tablespoon of sugar on top in the last 10 minutes of baking.
If you want, I can also make a “quick stovetop creamy rice pudding” version that cooks in under 25 minutes but is just as smooth and delicious.
Do you want me to do that?
