Fragrant Baked Rice Pudding
Indulge in the warm, nostalgic comfort of this Fragrant Baked Rice Pudding, a timeless dessert that fills your kitchen with cozy aromas of vanilla, cinnamon, and nutmeg. Perfectly creamy and made with long-grain white rice gently simmered in whole milk, this recipe guarantees rich flavor in every bite. Sweetened naturally with granulated sugar and enriched with a luscious egg and heavy cream custard, the pudding bakes to golden perfection, while optional raisins add delightful pops of sweetness. With minimal prep and a hands-off bake time, this comforting classic is ideal for family gatherings or a cozy treat on a chilly evening. Whether served warm or at room temperature, this baked rice pudding is the ultimate dessert for those looking to savor a simple yet elegant dish.
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Recipe Information
Ingredients
- 100 grams long-grain white rice
- 1 liter whole milk
- 100 grams granulated sugar
- 20 grams unsalted butter
- 1 vanilla pod
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 50 grams raisins (optional)
- 2 large eggs
- 200 milliliters heavy cream
- 0.25 teaspoons salt
Instructions
Preheat your oven to 160°C (320°F) and grease a medium-sized baking dish with a little butter.
Rinse the rice under cold water until the water runs clear, and then drain well.
In a large saucepan, combine the milk, granulated sugar, and salt. Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it is warm but not boiling.
Add the rinsed rice to the saucepan and stir. Lower the heat to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
Once the rice has cooked slightly, remove the vanilla pod and pour the mixture into the prepared baking dish. If using raisins, sprinkle them evenly into the mixture.
In a small bowl, whisk the eggs and heavy cream together. Pour this mixture evenly over the rice and stir gently to combine.
Sprinkle the cinnamon and nutmeg evenly over the top of the pudding, and dot with small pieces of the butter.
Place the baking dish in the preheated oven and bake for 75–90 minutes, or until the rice is tender, the liquid is absorbed, and the top is golden. Check the pudding towards the end of baking, and cover with foil if it is browning too quickly.
Remove the pudding from the oven and allow it to cool for 10–15 minutes before serving. The pudding will thicken as it cools.
Serve warm or at room temperature, optionally garnished with an extra pinch of cinnamon or a drizzle of cream.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 30.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 213 mg | 16% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 323 mg | 7% | |
*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.
