If you have a soft spot for warm, comforting desserts that wrap you in a cozy hug, then this Baked Rice Pudding Recipe is about to become your new favorite. Combining tender, creamy rice with a gentle blend of vanilla, cinnamon, and subtle sweetness, it’s a timeless classic that’s both simple to prepare and utterly luscious to eat. Whether you’re craving something nostalgic or want to impress friends with a homemade treat, this baked rice pudding delivers a perfect balance of texture and flavor that feels like a warm kitchen on a chilly day.
Ingredients You’ll Need
This Baked Rice Pudding Recipe calls for ingredients that are pantry essentials, yet each one plays a crucial role in building the dessert’s rich texture, deep flavor, and inviting aroma. From the creamy dairy to the fragrant spices, every element adds its own magic.
- 3/4 cup uncooked white rice: Provides the soft, tender base with just the right bite for the pudding.
- 1 1/2 cups water: Used to cook the rice perfectly before baking for creaminess.
- 2 cups whole milk: Adds richness and creaminess essential for a custard-like texture.
- 1 cup heavy cream: Boosts the pudding’s decadence and silky mouthfeel.
- 2/3 cup granulated sugar: Brings balanced sweetness without overpowering the delicate flavors.
- 3 large eggs: Help to thicken and set the pudding while giving it a lovely soft custard body.
- 1 teaspoon vanilla extract: Infuses a warm, fragrant sweetness that enhances the whole dish.
- 1/2 teaspoon ground cinnamon: Offers a cozy spice note that pairs perfectly with creamy rice.
- 1/4 teaspoon salt: Balances the sweetness and highlights the flavors.
- 1/2 cup raisins (optional): For pockets of natural sweetness and chewy texture.
- 1/4 teaspoon ground nutmeg (optional, for topping): Adds a subtle, aromatic finish when sprinkled on top before baking.
How to Make Baked Rice Pudding Recipe
Step 1: Prepare the Rice
Start by bringing 1 1/2 cups of water and the uncooked white rice to a boil in a medium saucepan. Once boiling, reduce the heat to low, cover it, and let it simmer gently for about 15 minutes. This allows the rice to absorb the water fully and become tender, setting the stage for the pudding’s creamy texture.
Step 2: Mix the Creamy Base
While the rice cooks, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, and salt in a large bowl. This blend creates the luscious custard that will envelop the rice and transform it into a dessert that’s both rich and comforting. Stir in the cooked rice along with raisins if you’re using them—these little bursts of sweetness add delightful contrast.
Step 3: Prepare for Baking
Grease a 2-quart baking dish to keep your pudding from sticking and pour the rice mixture inside. If you want an extra layer of aroma and subtle spice, sprinkle the top with a light dusting of ground nutmeg. This final touch will become fragrant as it bakes, making the pudding irresistible.
Step 4: Bake the Pudding
Place your baking dish inside a larger pan, then pour about an inch of hot water into the outer pan to create a water bath. This gentle, indirect heat bath keeps the pudding creamy and silky instead of drying it out. Bake it at 350°F (175°C) for 50 to 60 minutes. Halfway through baking, gently stir the pudding to ensure even cooking and a smooth finish. The pudding is done when it feels set and the top turns a delicate golden color.
Step 5: Cool and Serve
Once baked, let the pudding cool slightly. You can enjoy it warm straight from the oven—comfort on a spoon—or refrigerate and serve it chilled, when it becomes a dense, creamy delight. Either way, it’s pure magic.
How to Serve Baked Rice Pudding Recipe
Garnishes
Adding a thoughtful garnish can elevate your baked rice pudding from homey to show-stopping. Think fluffy whipped cream, a sprinkle of toasted nuts for crunch, or a drizzle of honey. Fresh berries or a pinch of cinnamon on top also bring wonderful freshness and color that brighten the dish.
Side Dishes
Serve this warm dessert alongside a rich cup of coffee or aromatic spiced tea to create a cozy pairing. For something extra special, a scoop of vanilla ice cream adds cool contrast, while a few crisp biscotti or butter cookies offer texture that beautifully complements the creamy pudding.
Creative Ways to Present
Try spooning your baked rice pudding into individual ramekins for an elegant touch, perfect for dinner parties or special occasions. Layer it with fresh fruit or compote in a glass for a pretty parfait that’s both nostalgic and refined. Adding edible flowers or a caramelized sugar crust on top can bring artistic flair that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover baked rice pudding keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors deepen over time, making it taste even better the next day. Just give it a gentle stir before reheating to smooth out any thickened spots.
Freezing
You can freeze rice pudding, though the texture may soften slightly once thawed. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months. Thaw it overnight in the fridge for best results, then warm it gently to enjoy.
Reheating
Reheat your pudding slowly to preserve its creaminess. A gentle microwave on low power or a warm water bath works great to bring it back to life without drying it out. Adding a splash of milk or cream while reheating helps restore that luscious texture.
FAQs
Can I use a different type of rice for this Baked Rice Pudding Recipe?
Absolutely! While plain white rice works well, using Arborio rice can give you an even creamier texture because of its higher starch content. Just adjust cooking times slightly to make sure the rice is tender.
Is it okay to omit the raisins?
Yes, the raisins are completely optional. If you prefer a smoother pudding or want to avoid dried fruit, you can leave them out without sacrificing flavor. Alternatively, try substituting them with chopped dried apricots or leaving fresh fruit on the side.
How sweet is the pudding? Can I reduce the sugar?
This recipe has a balanced sweetness that complements the cinnamon and vanilla, but you can always reduce the sugar slightly to taste. Just be aware that lowering sugar too much may affect the pudding’s texture and balance.
Why do I bake the pudding in a water bath?
Using a water bath ensures gentle, even heat around the baking dish, which prevents curdling and keeps the custard silky and smooth. It’s a classic technique for delicate dishes like this rice pudding.
Can I make this recipe dairy-free?
You can swap the milk and cream for plant-based alternatives such as coconut milk or almond milk, though the texture and richness will differ slightly. Use full-fat versions for the best creamy effect and adjust sweetness as needed.
Final Thoughts
This Baked Rice Pudding Recipe is one of those comforting culinary treasures you’ll return to again and again, whether for a cozy weeknight treat or a delightful dessert to share. Its inviting aroma, velvety texture, and homey flavors make it the perfect way to end any meal or to enjoy during a quiet moment of indulgence. Give it a try—you might just find yourself falling in love with this classic all over again.
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Baked Rice Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Baked Rice Pudding is a comforting and creamy dessert featuring tender rice simmered in milk and cream, then baked to perfection with a custard-like texture. Enhanced with cinnamon, vanilla, and optional raisins, it’s a nostalgic treat perfect served warm or chilled.
Ingredients
Rice Base
- 3/4 cup uncooked white rice
- 1 1/2 cups water
Dairy and Eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
Flavorings and Sweeteners
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 1/4 teaspoon ground nutmeg (optional, for topping)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Cook the rice: In a medium saucepan, bring the 3/4 cup of white rice and 1 1/2 cups of water to a boil. Then reduce the heat to low, cover, and allow it to simmer for about 15 minutes until the water is fully absorbed and the rice becomes tender.
- Mix custard base: In a large bowl, whisk together 2 cups of whole milk, 1 cup of heavy cream, 2/3 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth and combined.
- Combine rice and custard: Stir the cooked rice and optionally 1/2 cup of raisins into the milk and egg mixture thoroughly.
- Prepare baking dish: Grease a 2-quart baking dish and pour in the rice pudding mixture. If desired, sprinkle 1/4 teaspoon ground nutmeg on top for added flavor.
- Create water bath: Place the baking dish inside a larger pan, then pour about 1 inch of hot water into the outer pan. This water bath helps the pudding cook evenly and maintain its creamy texture.
- Bake the pudding: Bake in the preheated oven for 50-60 minutes. Stir gently halfway through the baking time to ensure even cooking. The pudding is done when it is set and the top is lightly golden.
- Cool and serve: Allow the rice pudding to cool slightly before serving warm, or refrigerate and serve chilled, according to preference.
Notes
- For extra creaminess and a richer texture, try using Arborio rice instead of regular white rice.
- Top with whipped cream or toasted nuts such as almonds or pecans for added texture and flavor.
- Use full-fat dairy products to achieve the best custard consistency and creamy finish.
- Stir gently during baking to avoid breaking up the pudding but ensure even cooking.
