Baked Rice Pudding

Picture a cozy kitchen filled with the sweet aroma of cinnamon and vanilla as you prepare a comforting baked rice pudding.

This delightful dessert is incredibly easy to make, bringing warmth and indulgence to any occasion.

As the rice simmers and the flavors meld together in the oven, a golden crust forms on top, transforming simple ingredients into a heartwarming treat.

Let’s bring this dish to life and savor the magic of homemade comforts.

Kitchen Tools Required

• 1 large saucepan
• 1 baking dish
• 1 mixing spoon
• 1 oven
• 1 measuring cup
• 1 measuring spoon
• 1 whisk

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 3 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1 tablespoon unsalted butter (for greasing)

Cook & Prep Time

Here’s a suggested timeline for efficient time management when preparing and cooking baked rice pudding:

1. Pre-Reading and Preparation (5 minutes)
   • Spend a few minutes reading through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
2. Preparation (10 minutes)
   • Preheat the oven to 350°F (175°C).
   • Measure all ingredients and grease the baking dish with unsalted butter.
   • Combine the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt in a bowl.
3. Cooking Rice (20 minutes)
   • Combine the rice and water in a large saucepan and bring to a boil.
   • Reduce heat to low, cover, and simmer for 20 minutes until the rice is cooked.
4. Mixing and Assembling (5 minutes)
   • Stir the cooked rice and raisins into the milk mixture.
   • Pour the entire mixture into the greased baking dish.
5. Baking (1 hour)
   • Place the baking dish into the preheated oven and bake for 1 hour until the pudding is set and golden on top.
6. Resting (15 minutes)
   • Remove the pudding from the oven and let it rest for 15 minutes before serving.

Adjust the timing as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 350°F (175°C).

In a large saucepan, combine the rice and water and bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes.

Grease a baking dish with the unsalted butter.

In a bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.

Stir the cooked rice and raisins into the milk mixture.

Pour the mixture into the prepared baking dish.

Bake in the preheated oven for 1 hour or until the pudding is set and golden on top.

Remove from the oven and let the pudding rest for 15 minutes before serving.

Serving Tips

• Fresh Berries: Add a burst of freshness and color by serving the pudding with a mix of fresh berries like strawberries, blueberries, or raspberries.
• Whipped Cream: Spoon a dollop of whipped cream on top for an extra creamy and indulgent treat.
• Caramel Sauce: Drizzle warm caramel sauce over the pudding to enhance its sweetness and add a rich, buttery flavor.
• Toasted Nuts: Sprinkle toasted almonds, pecans, or walnuts for a crunchy texture and a nutty contrast to the creamy pudding.
• Spiced Apples: Serve with a side of spiced cooked apples for a warm, autumnal twist that pairs well with the cinnamon and nutmeg in the pudding.

Storage

To store baked rice pudding, allow it to cool completely.

Then, cover tightly and refrigerate for up to 4 days.

Reheat gently in the microwave or oven before serving.

Freezing

To freeze baked rice pudding, cool completely.

Portion into airtight containers, and store in the freezer for up to 3 months.

Thaw in the refrigerator before reheating.

Reheating

To reheat baked rice pudding, cover it with foil and warm in a 350°F oven for 15-20 minutes.

Alternatively, microwave individual portions on medium heat, stirring occasionally.

Final Thoughts

Baked rice pudding is a comforting and delicious dessert that’s perfect for any occasion.

With a prep time of just 10 minutes and a cook time of 1 hour, it’s relatively quick to prepare.

The combination of creamy milk, warm spices, and sweet raisins creates a delightful blend of flavors.

This recipe serves six, making it ideal for family gatherings or a cozy night in.

Don’t forget to let it rest for 15 minutes after baking to fully enjoy its texture and taste.

Frequently Asked Questions

Can I Use Brown Rice Instead of White Rice?

You can substitute brown rice for white rice, but adjust the cooking time. Brown rice requires longer simmering, approximately 45 minutes, to achieve ideal tenderness. Confirm the liquid ratio is adequate by using 2.5 cups water per cup rice.

Is It Possible to Make This Recipe Vegan?

Absolutely, you can veganize it. Replace milk and heavy cream with almond milk and coconut cream, respectively. Use 3 tablespoons of cornstarch mixed with water instead of eggs. Opt for vegan butter and omit the raisins if desired.

What Are Some Good Substitutes for Raisins?

You can replace raisins with 1/2 cup chopped dried apricots or cranberries. For a different texture, try 1/2 cup chopped dates. Guarantee even distribution by tossing them with a tablespoon of flour before mixing.

How Can I Prevent the Pudding From Becoming Too Dry?

Guarantee the pudding retains moisture by increasing milk and cream by 1/4 cup each. Use a water bath during baking for even heat distribution. Cover with foil halfway through baking to prevent excessive evaporation.

Can I Add Fresh Fruits to the Pudding?

You can incorporate fresh fruits by folding them into the mixture before baking. Precise measurement is key: use 1 cup diced fruits. Ascertain fruits have low moisture content to avoid altering the pudding’s texture and consistency.

Baked Rice Pudding

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Resting Time 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Equipment

• 1 large saucepan
• 1 Baking dish
• 1 Mixing spoon
• 1 Oven
• 1 measuring cup
• 1 Measuring spoon
• 1 Whisk

Ingredients

  

1x2x3x

• 1 cup uncooked white rice
• 2 cups water
• 3 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1 tablespoon unsalted butter for greasing

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a large saucepan, combine the rice and water and bring to a boil.
• Reduce heat to low, cover, and simmer for 20 minutes.
• Grease a baking dish with the unsalted butter.
• In a bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
• Stir the cooked rice and raisins into the milk mixture.
• Pour the mixture into the prepared baking dish.
• Bake in the preheated oven for 1 hour or until the pudding is set and golden on top.
• Remove from the oven and let the pudding rest for 15 minutes before serving.

Notes

For a richer flavor, consider using half-and-half instead of whole milk. If you prefer a smoother texture, blend the rice mixture slightly before baking. To add an extra layer of flavor, sprinkle some brown sugar on top before baking to create a caramelized crust.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.