Creamy Baked Rice Pudding
This Creamy Baked Rice Pudding is a classic comfort dessert made with simple ingredients—milk, rice, eggs, and a touch of vanilla. Slow-baked to perfection, it develops a silky texture and a golden top that's irresistibly rich and cozy.
Ingredients
For the Pudding
- 3 cups whole milk
- 1/2 cup uncooked white rice short or medium grain
- 1/3 cup granulated sugar
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon plus more for dusting
- 1/4 cup raisins optional
For Serving
- whipped cream or fresh fruit optional topping
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease a medium baking dish with butter or nonstick spray.
- In a saucepan, combine milk and rice. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 10 minutes, until the rice starts to soften. Remove from heat.
- In a mixing bowl, whisk together the eggs, sugar, vanilla, salt, and cinnamon until well combined.
- Slowly stir the warm milk and rice mixture into the egg mixture, whisking constantly to prevent curdling.
- Pour the mixture into the prepared baking dish. Sprinkle raisins evenly over the top if using.
- Bake uncovered for 80–90 minutes, stirring gently halfway through, until the pudding is thickened and golden on top.
- Remove from the oven and let cool for 15 minutes before serving. Dust with extra cinnamon and enjoy warm or chilled.
Notes
For an extra creamy texture, use whole milk or add a splash of cream. You can substitute brown sugar for a deeper flavor, and add a pinch of nutmeg for warmth. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition Information:
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Unsaturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 180mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 8g