Baked Rice Pudding Unni Riisipuuro
Indulge in the comforting flavors of Baked Rice Pudding Unni Riisipuuro, a classic Finnish-inspired dessert that transforms simple pantry staples into a rich, velvety treat. This heavenly baked pudding features creamy Arborio rice simmered with whole milk and heavy cream, then blended with eggs, sugar, and a touch of vanilla and cinnamon for a luscious, custard-like texture. Gently baked to golden perfection, the top boasts a slight caramelized crust that gives way to a creamy center. Perfect for cozy evenings or a unique addition to a dessert spread, this recipe is easy to prepare with just 15 minutes of prep time. Serve it warm for ultimate comfort or chilled for a refreshing twist, garnished with cinnamon or fresh berries for an elegant touch. Perfectly portioned to serve six, this baked rice pudding is a satisfying, nostalgic dessert that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup Arborio rice (or short-grain rice)
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 325°F (160°C). Grease a 2-quart baking dish with 1 tablespoon of the unsalted butter.
In a medium saucepan, combine the Arborio rice, milk, and heavy cream. Heat over medium heat, stirring frequently, until the mixture starts to steam but does not boil.
Reduce the heat to low and simmer for 5 minutes to slightly soften the rice. Stir occasionally to prevent sticking.
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and salt until well blended.
Gradually add a ladle of the warm milk and rice mixture to the egg mixture, whisking constantly to temper the eggs and avoid curdling.
Pour the tempered egg mixture back into the saucepan with the remaining milk and rice. Mix well to combine.
Transfer the mixture to the prepared baking dish. Dot the top with the remaining 1 tablespoon of unsalted butter.
Bake the rice pudding in the preheated oven for 85–90 minutes, or until the top is golden brown and a knife inserted into the middle comes out mostly clean.
Allow the pudding to cool for at least 15 minutes before serving. Serve warm or chilled, optionally garnished with additional cinnamon or fresh berries.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 47.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 1282 mg | 99% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1678 mg | 36% | |
*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.
