Creamy Baked Rice Pudding

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Creamy Baked Rice Pudding

Description

Creamy Baked Rice Pudding is a classic comforting dessert made with tender rice, rich milk, cream, eggs, and warm cinnamon. Baked until silky in the center with a lightly golden top, this timeless treat is smooth, cozy, and perfect served warm or chilled. Great for family desserts, holidays, or satisfying sweet cravings.

Time

Prep: 15 mins
Bake: 55 mins
Total: 1 hr 10 mins

Servings

6 servings

Ingredients

  • 1 cup uncooked rice (short or medium grain)
  • 4 cups milk
  • 1 cup heavy cream
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon (plus extra for topping)
  • ¼ tsp salt
  • 2 tbsp butter

Optional:

  • Raisins
  • Nutmeg
  • Lemon zest

Method

Step 1: Preheat Oven

Preheat oven to 175°C (350°F). Grease a baking dish with butter.

Step 2: Cook Rice

Rinse rice and cook in 2 cups water until just tender, about 10 minutes. Drain excess water if needed.

Step 3: Mix Custard

In a large bowl, whisk milk, heavy cream, sugar, eggs, vanilla, cinnamon, and salt until smooth.

Step 4: Combine

Stir cooked rice into custard mixture.

Step 5: Fill Dish

Pour mixture into prepared baking dish. Dot top with butter pieces.

Step 6: Bake

Bake for 50–55 minutes, stirring gently once halfway through, until edges are set and center is slightly soft.

Step 7: Finish

Sprinkle extra cinnamon on top.

Step 8: Cool & Serve

Let rest for 10 minutes. Serve warm or chilled.

Notes

  • Short-grain rice gives the creamiest texture.
  • Pudding thickens more as it cools.
  • Stirring halfway helps even texture.

Tips

  • Add raisins before baking.
  • Use nutmeg for extra warmth.
  • Serve with whipped cream or berries.
  • Refrigerate leftovers for breakfast treat.
  • Add more milk when reheating if thick.

Nutritional Info (Approx per serving)

  • Calories: 420
  • Protein: 9g
  • Carbs: 49g
  • Fat: 20g
  • Sugar: 28g

Benefits

  • Comforting energy-rich dessert
  • Good source of calcium from milk
  • Can be served warm or cold
  • Easy pantry-friendly recipe
  • Great make-ahead dessert

Q&A

Q1: Can I use leftover cooked rice?

Yes, use about 3 cups cooked rice.

Q2: Can I make it less sweet?

Yes, reduce sugar to ½ cup.

Q3: How long does it last?

Up to 4 days refrigerated.

Q4: Can I freeze it?

Possible, but texture may change slightly.

Q5: What rice is best?

Short or medium grain for creaminess.

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