Cook Time: 2 hours to 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Intensity: Easy (This recipe is mostly hands-off! The oven does all the hard work.)
Servings: 6
Dietary Info: Vegetarian. Can be made gluten-free by ensuring your vanilla extract and any other add-ins are certified gluten-free.
Why You’ll Love This Recipe
Incredibly Creamy: Baking the pudding low and slow allows the rice to absorb the milk gradually, resulting in an unbeatably luscious, creamy texture without being mushy.
Set It and Forget It: After a few minutes of prep and a quick stir halfway through, the oven takes over. You can prepare the rest of your meal or simply relax while it bakes.
Simple Pantry Ingredients: You likely have everything you need in your kitchen right now.
Perfectly Balanced: It’s sweet, rich, and aromatic, but never overwhelmingly so. It’s a dessert that feels light and satisfying at the same time.
Ingredient List
¾ cup (150g) white rice (short-grain or medium-grain, like arborio or pudding rice, is best for creaminess)
½ cup (100g) granulated sugar
4 cups (1 liter) whole milk (for the ultimate creamy texture)
1 cup (240ml) heavy cream
2 large eggs, lightly beaten
1 tablespoon vanilla extract
1 teaspoon ground cinnamon, plus extra for dusting
¼ teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
Optional, for serving: Ground nutmeg, a drizzle of honey or maple syrup, fresh berries, or a spoonful of fruit jam.
Instructions: Let’s Get Baking!
Preheat and Prepare: Preheat your oven to 150°C (300°F). Find a 2.5-quart (or similar size) baking dish. A shallow dish is better than a deep one, as it provides more surface area for that lovely skin to form.
Combine the Base Ingredients: In a large bowl, whisk together the sugar, milk, heavy cream, lightly beaten eggs, vanilla extract, 1 teaspoon of cinnamon, and salt. Whisk until the sugar is dissolved and everything is well combined.
Add the Rice: Pour the uncooked rice into your prepared baking dish. Spread it out evenly across the bottom.
Pour and Dot: Gently pour the liquid mixture from the bowl over the rice in the baking dish. Give it a quick stir to make sure the rice isn’t all clumped together. Dot the top of the liquid with the small pieces of butter.
The First Bake: Carefully place the baking dish in the preheated oven. Bake for 30 minutes.
The Crucial Stir: After 30 minutes, carefully pull the oven rack out. Using a heatproof spatula or spoon, give the pudding a good stir. This redistributes the rice, which will have started to sink, and ensures it cooks evenly. This is the only time you’ll stir it!
The Long, Slow Bake: Continue to bake for another 1 hour and 30 minutes to 1 hour and 45 minutes. The pudding is done when it’s golden brown on top, slightly jiggly in the very center (it will set further as it cools), and the rice is tender. A knife inserted near the center should come out mostly clean, perhaps with a few creamy crumbs.
Cool and Set: Remove the pudding from the oven and place it on a wire rack to cool for at least 30-45 minutes. This cooling time is essential for it to set up to the perfect creamy consistency. It can be served warm or at room temperature.
Serve and Enjoy: Spoon the warm, comforting pudding into bowls. For a final touch, dust with a little extra ground cinnamon or a grating of fresh nutmeg. A drizzle of honey or a spoonful of your favorite jam is also a wonderful addition. Enjoy!
Chef’s Tips for Perfect Rice Pudding
Rice Matters: Short-grain or medium-grain rice is key. They release more starch as they cook, which is what gives the pudding its signature creamy texture. Long-grain rice will work, but the result will be less creamy and more separated.
Don’t Skip the Stir: That one stir at the 30-minute mark is important. If you don’t stir, you’ll end up with a layer of very soft rice at the bottom and a layer of firmer, less-cooked rice on top. Just that one stir is all it needs!
Embrace the Skin: The golden-brown skin that forms on top is one of the best parts! It’s slightly chewy and full of flavor. If you’re not a fan, you can press a piece of plastic wrap directly onto the surface of the hot pudding as it cools to prevent it from forming.
Make it Your Own: This recipe is a wonderful canvas.
Raisin Lovers: Sprinkle ½ cup of raisins over the rice before pouring in the liquid.
Citrus Zest: Add the zest of one lemon or orange to the milk mixture for a bright, fresh note.
Spice it Up: Add a pinch of cardamom or a whole star anise to the milk while it warms (remove before baking) for a unique flavor twist.
Storage
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Rice pudding will thicken significantly as it chills.
To Reheat: To return it to its creamy glory, place the desired amount in a small saucepan with a splash of milk or cream. Warm gently over low heat, stirring often, until heated through. You can also reheat it in the microwave in 30-second bursts, stirring in between.
Freezing: Freezing is not recommended, as the dairy-based sauce can become grainy and the texture of the rice can become mushy upon thawing.
Nutrition Information (Per Serving, based on 6 servings)
Please note that the following is an estimate and can vary based on the specific ingredients and brands used.
Calories: 495 kcal
Carbohydrates: 58g
Protein: 11g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 130mg
Sodium: 210mg
Potassium: 340mg
Fiber: 1g
Sugar: 35g
Vitamin A: 950 IU
Calcium: 260mg