baked rice pudding

Name: Baked Rice Pudding
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 0.75 cup Uncooked long-grain rice; 4 cup Milk; 0.5 cup Sugar; 0.25 teaspoon Salt; 1 teaspoon Vanilla extract; 0.25 teaspoon Cinnamon; 0.25 cup Raisins (optional)

Jump to Recipe Print Recipe

You know those recipes that just feel like a warm hug? The ones that smell like childhood and make your kitchen feel instantly cozier? This baked rice pudding is one of those for me. It’s the kind of dessert that doesn’t need fancy decorations or a long, complicated process. It’s simple, comforting, and utterly delicious. Honestly, it’s my go-to when I’m craving something sweet but don’t want to fuss too much. It reminds me of rainy afternoons at my grandma’s house, the scent of cinnamon wafting through the air. It’s like a cozy blanket for your taste buds, and it’s so much more satisfying than a quick, store-bought fix. If you’ve ever had a great baked rice pudding, you know what I’m talking about. If not, get ready to fall in love!

What is baked rice pudding?

So, what exactly is this magical thing we call baked rice pudding? Think of it as a creamy, dreamy, oven-baked version of your favorite stovetop rice pudding, but with an extra layer of comforting indulgence. Instead of constant stirring, it bakes away, letting the flavors meld and the rice become wonderfully tender. It’s essentially rice cooked slowly in milk (or cream, if you’re feeling fancy!) with sugar and flavorings, then baked until it has a lovely, slightly firm texture on top with a luscious, creamy interior. It’s the kind of dish that proves simple ingredients can create something truly spectacular. It’s not just a dessert; it’s an experience, a taste of pure comfort that’s been a favorite for generations.

Why you’ll love this recipe?

Okay, I could go on forever about why I adore this baked rice pudding, but let me break it down for you. First off, the flavor is just out of this world. It’s subtly sweet, wonderfully creamy, with that perfect hint of vanilla and cinnamon that just sings. Every spoonful is pure bliss. But what I really love is how surprisingly easy it is to make. You just stir a few things together and let the oven do the work. No standing over a hot stove, stirring constantly until your arm aches – this recipe is a lifesaver on busy nights! And can we talk about cost-efficiency? Rice, milk, sugar, a little vanilla and cinnamon – these are pantry staples, which means you can whip up this delightful dessert without breaking the bank. It’s perfect for feeding a crowd or just treating yourself without guilt. I’ve tested this recipe with different milks, and while whole milk is fantastic, I actually found that using a mix of milk and half-and-half makes it incredibly decadent. It’s also super versatile! You can serve it warm, cold, with fruit, with a dollop of jam… the possibilities are endless. It’s the kind of dessert that feels both familiar and special, a true crowd-pleaser that everyone, from picky kids to discerning adults, will devour.

How do I make baked rice pudding?

Quick Overview

Making this baked rice pudding is so straightforward, it feels almost too easy. You’ll whisk together your creamy base, stir in your cooked rice, pour it into a baking dish, and let the oven transform it into a golden, delicious masterpiece. The beauty of this method is that the rice cooks directly in the flavored milk, absorbing all those lovely notes and creating an unbelievably smooth texture. It’s the ultimate “set it and forget it” dessert that still delivers incredible results.

Ingredients

For the Main Batter:
Here’s what you’ll need to get that creamy, dreamy base going. I always recommend using good quality rice for the best texture. Arborio rice is my secret weapon here; it’s a short-grain rice often used for risotto, and it has a high starch content which makes the pudding extra creamy. If you can’t find Arborio, medium-grain rice works too. Don’t skimp on the vanilla extract – a good quality one makes a world of difference!

1 cup Arborio rice (or medium-grain white rice)
4 cups whole milk
1 cup heavy cream (optional, but highly recommended for extra richness!)
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon, plus more for dusting
Pinch of salt

For the Filling:
This isn’t a separate filling in the traditional sense, but rather the elements that get stirred into the rice mixture. Some people like to add raisins or dried cranberries, which I sometimes do if I have them on hand. Just make sure they’re plumped up a bit before adding!

For the Glaze:
Honestly, this baked rice pudding doesn’t strictly *need* a glaze, but a sprinkle of cinnamon and sugar before baking gives it the most beautiful, slightly crisp topping. It’s simple but effective. You can even add a little nutmeg if you like!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven warmed up. Preheat your oven to 350°F (175°C). While it’s heating, grab a medium-sized oven-safe baking dish, about 8×8 inches or a similar sized oval dish. You don’t need to grease it; the milk and cream will take care of that, preventing sticking. Just have it ready to go.

Step 2: Mix Dry Ingredients

In a large bowl, we’re going to combine the dry elements that will form the heart of our pudding. This includes the uncooked Arborio rice, the granulated sugar, the ground cinnamon, and that crucial pinch of salt. Give it a good whisk to make sure everything is evenly distributed. This helps ensure the sugar dissolves evenly and the cinnamon flavors every grain of rice.

Step 3: Mix Wet Ingredients

Now for the luscious liquid. Pour the whole milk and the heavy cream (if you’re using it – and oh, you should!) into the bowl with the dry ingredients. Add the pure vanilla extract. Give it all a gentle stir to combine. You don’t want to whisk vigorously, just enough to start mixing everything together. The mixture will look quite liquidy at this stage, and that’s exactly what we want.

Step 4: Combine

Gently pour the wet ingredients over the dry ingredients in the large bowl. Stir everything together just until it’s well combined. Again, no need to go crazy with the mixing; we’re not developing gluten here. We just want to make sure the rice is submerged and everything is acquainted. You should have a lovely, milky mixture with rice grains dispersed throughout.

Step 5: Prepare Filling

This step is more about optional additions. If you like a little extra texture or flavor, this is where you’d fold in things like plumped raisins, dried cranberries, or even a handful of chopped nuts. I often just stick to the classic vanilla and cinnamon, but feel free to experiment!

Step 6: Layer & Swirl

Pour the rice and milk mixture into your prepared baking dish. If you’re adding any optional ingredients like raisins, you can sprinkle them evenly over the top now. For that beautiful golden-brown finish, I like to sprinkle a little extra cinnamon and sugar over the entire surface. This creates a delightful, slightly crisp topping as it bakes. It’s the easiest way to add a little something extra!

Step 7: Bake

Now, for the magic to happen. Carefully place the baking dish into your preheated oven. Bake for 50-60 minutes, or until the pudding is set around the edges and the top is beautifully golden brown. You might see a thin, papery skin form on top – that’s perfectly normal and part of the charm of baked rice pudding! If you want it a little gooier in the center, you can reduce the baking time slightly. If you prefer it firmer, bake a bit longer.

Step 8: Cool & Glaze

Once it’s out of the oven, resist the urge to dive in immediately! Let the baked rice pudding cool for at least 15-20 minutes. This allows it to set up nicely. If you didn’t add the cinnamon-sugar topping before baking, this is the perfect time to give it a light dusting of cinnamon. It smells incredible at this stage!

Step 9: Slice & Serve

Serve the baked rice pudding warm or at room temperature. It’s delicious either way! You can scoop it out directly into bowls. For a truly special touch, add a little extra sprinkle of cinnamon or even a dollop of Whipped Cream or a spoonful of your favorite fruit compote. The texture is divine – creamy, tender, and just utterly satisfying.

What to Serve It With

This baked rice pudding is so wonderfully versatile, it fits into any meal or craving. For breakfast, it’s a revelation. Imagine a small scoop alongside your morning coffee, perhaps with a few fresh berries sprinkled on top. It’s way more substantial and comforting than cold cereal! For brunch, it feels wonderfully elegant. Serve it in small ramekins for individual portions, maybe with a sprig of mint for a pop of color. It pairs beautifully with mimosas or a strong cup of tea. As a dessert, it’s an absolute star. I love serving it warm, maybe with a drizzle of caramel sauce or a side of poached pears. It’s a comforting finale to any meal. And for those cozy snack times? This is the ultimate comfort food. Grab a spoon, curl up on the couch, and just savor every bite. My family loves it when I serve it after a Sunday roast, but honestly, it’s just as perfect on a random Tuesday when everyone needs a little pick-me-up. I’ve also discovered that a small spoonful of raspberry jam swirled into the warm pudding is divine!

Top Tips for Perfecting Your Baked Rice Pudding

Over the years, I’ve picked up a few little tricks that help make this baked rice pudding absolutely perfect every single time. Firstly, the rice is key. I mentioned Arborio, and it really does make a difference because it breaks down a bit, releasing its starches and creating that signature creaminess. If you use long-grain rice, you might find it stays a little too firm. Secondly, don’t be tempted to stir it constantly while it’s baking. The beauty of this recipe is that it cooks undisturbed. You want that gentle, even heat to work its magic. If you’re worried about a skin forming too quickly or it looking dry, you can loosely tent it with foil for the first half of baking, then remove it to get that lovely golden top. Another tip I learned the hard way: don’t over-sweeten it in the mixing stage. You can always add a little more sweetness when you serve it, but it’s hard to take it away! When it comes to the cinnamon-sugar topping, I like to mix about two tablespoons of sugar with one teaspoon of cinnamon. It creates a lovely, subtle crust. For ingredient swaps, I’ve experimented with different milks. While whole milk is great, a blend of milk and half-and-half or even a touch of evaporated milk will make it incredibly rich and creamy. I’ve even tried it with unsweetened almond milk once when I ran out of dairy, and while it was thinner, it still worked! Just know that fat content in the milk really affects the final texture. And for baking, always trust your eyes and the texture more than just the clock. Ovens vary, so look for that beautiful golden brown color and the set, yet jiggly, center. If you prefer a firmer pudding, you can bake it an extra 10-15 minutes. My kids always ask for it to be super creamy, so I usually pull it out when it’s still got a slight wobble.

Storing and Reheating Tips

This baked rice pudding is fantastic for leftovers, though honestly, there rarely are any! If you do have some, let it cool completely before storing. At room temperature, it’s best to eat it within a couple of hours. For longer storage, transfer any leftovers to an airtight container. In the refrigerator, it will stay delicious for about 3-4 days. The texture might firm up a bit after refrigeration, but that’s easily fixed. To reheat, you can gently warm individual portions in the microwave for about 30-60 seconds, or until heated through. I often add a splash more milk when reheating to bring back that lovely creaminess. You can also gently reheat a larger portion in a saucepan over low heat, stirring constantly. If you plan to freeze it, which I sometimes do for emergency dessert situations, make sure it’s completely cooled. Wrap it tightly in plastic wrap, then in foil, or place it in a freezer-safe container. It should keep well for about 2-3 months. Thaw it overnight in the refrigerator, and then reheat as usual. For the glaze, I always add any final dusting of cinnamon or sugar *after* reheating, especially if it’s been refrigerated, to keep it fresh and flavorful. If you plan to store it unglazed, that’s perfectly fine too; you can add your desired topping when serving.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! The beauty of rice pudding is that it’s naturally gluten-free since rice is a gluten-free grain. Just ensure your rice and any other ingredients you add are certified gluten-free if you have severe sensitivities or celiac disease. The method remains the same, and you’ll get that lovely creamy texture.

Do I need to peel the zucchini?

This recipe does not use zucchini, it is a baked rice pudding. If you are thinking of a zucchini bread or cake, then peeling is optional. For most recipes, leaving the peel on is fine as it adds color and fiber, and the flavor is mild. However, if you prefer a smoother texture or a lighter color, you can certainly peel it.

Can I make this as muffins instead?

While this recipe is designed for a baking dish, you could adapt it for muffins! You’d likely need to adjust the baking time significantly, probably starting around 20-25 minutes. You might also want to reduce the liquid slightly or ensure the rice is more cooked initially, as the smaller portions can dry out faster. Fill muffin liners about two-thirds full. It would be a fun variation to try!

How can I adjust the sweetness level?

You can easily adjust the sweetness. For less sweet, reduce the sugar to 1/2 cup or even 1/3 cup. The rice and milk still provide a lovely base flavor. If you want to use natural sweeteners, you can experiment with maple syrup or honey, but keep in mind they can affect the texture and color slightly. I find that adding a little extra vanilla or a pinch of nutmeg can enhance the flavor without adding more sugar.

What can I use instead of the glaze?

The “glaze” here is really just a simple cinnamon-sugar topping for browning, but if you’re looking for alternatives, you could skip it entirely and just dust with cinnamon after baking. Or, serve it with a dollop of fresh whipped cream, a spoonful of fruit compote (like cherry or berry), a drizzle of caramel sauce, or even a sprinkle of toasted nuts. Fresh berries are also a wonderful topping!

Final Thoughts

I truly hope you give this baked rice pudding a try. It’s more than just a recipe for me; it’s a bowl full of warmth, comfort, and happy memories. It’s the kind of dessert that makes you slow down and savor the simple things. It’s proof that with just a few humble ingredients and a little bit of patience, you can create something truly extraordinary that will delight everyone you share it with. If you love this, you might also enjoy my classic stovetop rice pudding for an even quicker fix, or perhaps my creamy baked custard for another comforting treat. I can’t wait to hear what you think of this baked rice pudding! Please leave a comment below and let me know how yours turned out, or if you have any favorite variations. Happy baking, friends!

No ratings yet