Baked Rice Pudding
Indulge in the creamy comfort of classic Baked Rice Pudding, a timeless dessert that combines simplicity with irresistible flavor. This recipe transforms pantry staples like short-grain white rice, whole milk, and granulated sugar into a luscious, custard-like treat that’s perfectly spiced with cinnamon and nutmeg. Enhanced by the richness of melted butter and a hint of vanilla, each spoonful delivers a velvety texture and cozy warmth. Whether you include plump raisins for a sweet burst or keep it simple, this oven-baked dessert achieves a golden-brown crust while staying delightfully creamy inside. Ready in just over 90 minutes, it’s perfect for serving warm, chilled, or at room temperature, with optional toppings like whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
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Recipe Information
Ingredients
- 120 grams white rice (uncooked, preferably short-grain)
- 240 milliliters water
- 960 milliliters whole milk
- 100 grams granulated sugar
- 30 grams unsalted butter (melted)
- 2 teaspoons vanilla extract
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 large eggs
- 75 grams raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with a small amount of butter or cooking spray.
In a medium saucepan over medium heat, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
In a large mixing bowl, whisk together the milk, sugar, melted butter, vanilla extract, cinnamon, and nutmeg until well combined.
Lightly beat the eggs in a separate small bowl, then gradually whisk the eggs into the milk mixture.
Stir the cooked rice into the milk and egg mixture, ensuring it is evenly distributed. If using, fold in the raisins.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 75–90 minutes, or until the pudding is golden brown on top and set (a knife inserted into the center should come out clean).
Remove the pudding from the oven and allow it to cool for at least 15 minutes before serving. The pudding will thicken slightly as it cools.
Serve warm, at room temperature, or chilled. Optionally, garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 101.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
