Here’s a classic baked rice pudding recipe that’s creamy, comforting, and easy to make. It’s perfect for dessert or even breakfast!
Baked Rice Pudding Recipe
Ingredients (Serves 6-8)
1/2 cup (100g) uncooked white rice (short-grain or Arborio rice works best)
- 4 cups (950ml) whole milk (or substitute with half-and-half for extra creaminess)
1/3 cup (65g) granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (plus extra for topping)
1/4 teaspoon ground nutmeg (optional)
1/2 cup (75g) raisins or currants (optional)
2 tablespoons unsalted butter (for greasing and dotting)
Instructions
Preheat the Oven:
Preheat your oven to 300°F (150°C). Grease a 2-quart baking dish with butter.
Cook the Rice:
Rinse the rice under cold water to remove excess starch. In a medium saucepan, combine the rice, milk, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook for about 10 minutes, or until the mixture thickens slightly.
Add Flavorings:
Remove the saucepan from the heat. Stir in the vanilla extract, cinnamon, nutmeg (if using), and raisins (if using).
Transfer to Baking Dish:
Pour the rice mixture into the greased baking dish. Dot the top with small pieces of butter.
Bake:
Bake uncovered for 1 to 1.5 hours, stirring every 30 minutes to ensure even cooking. The pudding is done when it’s thick and creamy, with a golden-brown skin on top.
Cool and Serve:
Let the rice pudding cool for 10-15 minutes before serving. Sprinkle with additional cinnamon if desired. Serve warm or chilled.
Tips:
For a richer flavor, substitute 1 cup of milk with heavy cream.
Add a pinch of cardamom or a splash of bourbon for a unique twist.
Leftovers can be stored in the fridge for up to 3 days. Reheat gently in the microwave or oven.
Enjoy your homemade baked rice pudding! 😊
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