Creamy Baked Rice Pudding

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Creamy Baked Rice Pudding

  • Prep time: 10 minutes

  • Bake time: 2 hours

  • Servings: 6

Ingredients

  • 1/2 cup Arborio or short-grain white rice (uncooked)

  • 4 cups Whole milk

  • 1/2 cup Heavy cream

  • 1/3 cup Granulated sugar

  • 1 tsp Pure vanilla extract

  • 1/4 tsp Salt

  • 1/4 tsp Freshly grated nutmeg (plus extra for dusting)

  • 2 tbsp Unsalted butter (cut into small pieces)

Instructions

  1. Preheat & Prep: Preheat your oven to 300°F (150°C). Grease a 1.5 to 2-quart baking dish with a little butter.

  2. Combine: In the baking dish, stir together the uncooked rice, whole milk, heavy cream, sugar, vanilla extract, salt, and 1/4 teaspoon of nutmeg until the sugar dissolves.

  3. Dot with Butter: Scatter the butter pieces evenly over the top of the liquid.

  4. Bake (First Hour): Place in the oven uncovered. Bake for 1 hour, then give it a gentle stir to redistribute the rice grains that may have settled at the bottom.

  5. Bake (Second Hour): Bake for another 1 hour without stirring. A golden-brown skin will form on top, and the pudding will still be slightly wobbly. It will thicken significantly as it cools.

  6. Serve: Let it cool for 15–20 minutes. Serve warm or chill in the fridge.

 Notes & Tips

  • The Rice Choice: Short-grain rice (like Arborio) is essential. It releases a high amount of starch as it cooks, which naturally thickens the milk into a velvety custard without needing eggs or cornflour. Avoid long-grain or jasmine rice, as it stays too firm and distinct.

  • The Golden Crust: The thin skin that forms on top is highly prized! It’s a delicious layer of caramelised milk sugars. If you prefer a completely smooth pudding, simply stir the skin back into the pudding right when it comes out of the oven.

  • Don’t Overbake: It will look quite loose and liquidy when the timer goes off. Trust the process—as it cools, the rice will continue to drink up the liquid.

Benefits

  • Digestible Comfort: Rice pudding is exceptionally gentle on the stomach, making it an excellent, soothing option for recovery or a comforting late-night treat.

  • Calcium-Rich: Utilising a full quart of milk provides a solid dose of calcium and vitamin D per serving.

Nutritional Info (Per Serving)

  • Calories: 260 kcal

  • Fat: 13g

  • Carbohydrates: 31g

  • Protein: 5g

 Q&A

Q: Can I use skim or plant-based milk? A: You can, but it won’t be nearly as creamy. Whole milk and heavy cream provide the fat necessary to create a thick, decadent custard base. If using plant milk, full-fat canned coconut milk yields the best texture.

Q: Why is my rice pudding still watery? A: It likely needs time to rest. The pudding thickens up dramatically as its temperature drops. Let it sit on the counter for 20 minutes before serving.

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