Sweet Creamy Baked Rice Pudding
Indulge in the comforting sweetness of this Sweet Creamy Baked Rice Pudding, a timeless dessert that’s rich, velvety, and irresistibly satisfying. Made with simple pantry staples like cooked white rice, whole milk, and a touch of heavy cream, this baked classic is elevated by warm spices of cinnamon and nutmeg and the optional addition of plump raisins. The creamy custard base is gently baked in a water bath for a luscious texture, while the golden, lightly caramelized top adds an extra layer of decadence. Perfect for serving warm or chilled, this easy-to-make rice pudding is ideal for cozy family dinners, holiday gatherings, or a nostalgic comfort food treat. With its creamy texture and warm spice notes, this dessert is sure to become a crowd-pleasing favorite—don’t forget a sprinkle of cinnamon or your favorite fresh fruit as the finishing touch!
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Recipe Information
Ingredients
- 2 cups cooked white rice
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cup raisins (optional)
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 2-quart baking dish with 1 tablespoon of unsalted butter and set aside.
In a medium saucepan, heat the whole milk and heavy cream over medium-low heat until warm but not boiling. Stir occasionally to prevent scorching. Remove from heat.
In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and well combined.
Gradually add the warm milk and cream mixture to the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Stir in the cooked white rice and optional raisins, ensuring everything is evenly combined.
Pour the mixture into the prepared baking dish and gently smooth the top with a spatula.
Place the baking dish in a larger roasting pan or deep baking tray. Fill the outer pan with hot water until it reaches halfway up the sides of the baking dish to create a water bath.
Carefully transfer the setup to the preheated oven and bake for 50-60 minutes, or until the custard is just set and the top is lightly golden. A knife inserted into the center should come out mostly clean.
Remove the baking dish from the water bath and let the pudding cool for about 10-15 minutes before serving.
Serve warm or chilled, optionally garnished with a sprinkle of cinnamon or fresh fruit.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 48.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 170 mg | 13% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 325 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.
