Slow Baked Rice Pudding
Indulge in the ultimate comfort food with this Slow Baked Rice Pudding, a creamy, old-fashioned dessert that’s irresistibly rich and aromatic. Featuring tender short-grain white rice cooked to perfection in a blend of warm whole milk, sweet granulated sugar, and a hint of vanilla extract, this recipe is oven-baked for a hands-off approach to achieving luscious creaminess. A sprinkle of cinnamon and nutmeg adds a cozy spice, while plump raisins bring bursts of sweetness in every bite. Perfect for a chilly evening or as a nostalgic treat, this rice pudding is effortlessly prepped in just 10 minutes and slow-baked to golden perfection over two hours. Enjoy it warm straight from the oven or chilled as a make-ahead dessert for family gatherings.
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Recipe Information
Ingredients
- 75 grams Short-grain white rice
- 1 liter Whole milk
- 100 grams Granulated sugar
- 15 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 50 grams Raisins
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 150°C (300°F). Lightly butter a 2-quart (approximately 2-liter) baking dish to prevent sticking.
Rinse the short-grain white rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, combine the milk, granulated sugar, and salt over medium heat. Stir constantly until the sugar dissolves, and the milk is warm but not boiling. Remove from heat.
Place the rinsed rice into the prepared baking dish. Pour the warm milk mixture over the rice and stir gently to combine.
Add the unsalted butter in small pieces, distribute the raisins evenly, and stir in the vanilla extract. Sprinkle the ground cinnamon and nutmeg over the surface of the mixture.
Carefully transfer the baking dish to the oven and bake uncovered for 2 hours. Stir the mixture every 30-40 minutes to prevent the rice from sticking and to ensure even cooking.
After 2 hours, the pudding should be creamy and thickened to your liking. If you prefer a slightly thicker texture, bake for an additional 10-15 minutes.
Once baked, remove the rice pudding from the oven and allow it to cool for 10-15 minutes before serving. Serve warm or chilled, depending on your preference.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 182.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1325 mg | 102% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1965 mg | 42% | |
*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.
