easy baked rice pudding recipe
The Best easy baked rice pudding recipe
What I love most about this recipe is how versatile it is. You can serve it warm right out of the oven or chilled straight from the fridge, and it’s just as delicious either way. Plus, it’s a great way to use up leftover rice if you have some on hand. The cinnamon and vanilla give it a warm, homey flavor, while the milk and eggs make it rich and satisfying. It’s also a lighter dessert compared to heavy cakes or pies, so I don’t feel guilty letting my kids have an extra scoop. If you’re looking for a no-fail, crowd-pleasing recipe that’s as easy to make as it is to eat, this baked rice pudding is the one.
Easy Baked Rice Pudding
A creamy and comforting baked rice pudding made with simple ingredients. This classic dessert is lightly sweetened and flavored with vanilla and cinnamon for a cozy treat.
🥘Ingredients
- 1 cup (200g) short-grain white rice (such as Arborio)
- 4 cups (950ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (60ml) heavy cream (optional, for extra creaminess)
- Ground cinnamon or nutmeg for dusting
- Raisins or dried fruit
- Fresh berries or sliced bananas
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish. -
2
In a medium saucepan, combine the rice and milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking. Reduce heat to low and simmer for 10 minutes, stirring frequently. -
3
Remove the saucepan from heat and stir in the sugar, vanilla extract, cinnamon, and salt. Let the mixture cool slightly for about 5 minutes. -
4
In a small bowl, whisk the egg lightly. Slowly temper the egg by adding a small amount of the warm rice mixture to the egg while whisking continuously. This prevents the egg from scrambling. -
5
Pour the tempered egg mixture back into the saucepan with the rice and stir well to combine. If using, stir in the heavy cream. -
6
Transfer the rice mixture to the prepared baking dish and spread it evenly. Sprinkle a little extra cinnamon or nutmeg on top if desired. -
7
Bake for 30-35 minutes, or until the pudding is set and the top is lightly golden. The center should still be slightly jiggly when you remove it from the oven, as it will firm up as it cools. -
8
Let the pudding cool for 10-15 minutes before serving. It can be enjoyed warm or chilled, with optional toppings like raisins, berries, or a dusting of cinnamon.
🔧Equipment
- Medium saucepan
- Mixing bowl
- Whisk
- 9×9-inch (23×23 cm) baking dish
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Baked Rice Pudding Works
❓ Frequently Asked Questions About Baked Rice Pudding
1. Can I use any type of rice for baked rice pudding?
Yes, you can use different types of rice, but the texture will vary. Short-grain rice like Arborio or sushi rice works best because it releases more starch, making the pudding creamier. Long-grain rice like basmati or jasmine will result in a slightly firmer texture. Avoid instant or pre-cooked rice, as it may turn mushy.
2. Do I need to pre-cook the rice before baking?
No, pre-cooking the rice isn’t necessary for this recipe. The rice cooks directly in the milk mixture in the oven, absorbing the liquid and softening as it bakes. This method ensures a creamy, evenly cooked pudding without extra steps.
3. Can I make this recipe dairy-free?
Absolutely! You can substitute the whole milk with coconut milk, almond milk, or oat milk for a dairy-free version. Keep in mind that the flavor and creaminess may vary slightly depending on the milk alternative you choose. You can also use dairy-free butter if needed.
4. How do I prevent a skin from forming on top of the pudding?
A skin forms when the pudding is exposed to air while baking. To prevent it, you can cover the baking dish loosely with foil or parchment paper for the first half of the baking time. Alternatively, stir the pudding halfway through baking to redistribute the ingredients. If a skin does form, you can simply stir it back into the pudding or remove it before serving.
5. Can I add mix-ins like fruit or spices?
Yes! Baked rice pudding is very versatile. Common mix-ins include raisins, dried cranberries, chopped apples, or berries. Spices like cinnamon, nutmeg, or cardamom add warmth and depth. Add them at the beginning of the baking process so they infuse their flavors throughout. For a richer touch, try folding in chocolate chips or a swirl of caramel after baking.
